They all start out green (green pepper), then ripen to yellow or orange before hitting the most ripened colour – red. Think of the ripening process of mangoes, here.
Obviously the red pepper costs more, as, not only has it consumed more gardening inputs, it has more nutritional value and ultimately better taste and the smell gets a lot more aromatic with age. Red tastes the sweetest.
Green tastes more like a vegetable and red more like a fruit. Pepper can spruce up any dish, salad or even juice in terms of taste and presentation. Cooked, roasted or eaten raw, pepper is uniquely an all-meal and multi-purpose vegetable.
Green is great for cooking veggie dishes and stews (fish, meat, etc) or even pasta, although some foodies get stomach upsets with the green peppers because they are not ripe – again, similar to unripe mangoes.
Red certainly makes the better veggie dishes most especially the ones with cabbage.
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