White bell peppers are small to medium in size, averaging seven centimeters in length and five centimeters in diameter, and are rounded, square, and slightly uneven in shape with 3-4 lobes and a thick green stem. The smooth skin is firm, glossy, and pale white to ivory, almost appearing translucent when young, transforming to a faint yellow. Depending on the variety, if allowed to remain on the plant, the white pepper may turn to green, orange, or red with full maturity. Underneath the skin, the pale-yellow flesh is thick, juicy, crisp, and succulent, with a hollow cavity that contains very small, flat and bitter cream-colored seeds and a thin, spongy membrane. White bell peppers have an aqueous crunch with a mild, sweet flavor.
White bell peppers are available year-round, with a peak season in the summer.
White bell peppers, botanically classified as Capsicum annuum, are a rare variety of edible fruits that can be grown both as an annual or perennial and belongs to the Solanaceae or nightshade family. Many White bell pepper cultivars are heirloom varieties, meaning they have been around since before World War II and are open-pollinated while others are hybrids. Unlike the more uniform, greenhouse-grown, white Holland bell peppers, White bell peppers are grown outdoors in a variety of conditions. While this variety is difficult to find in the commercial marketplace, White bell peppers are favored by home gardeners and local farms for their ease of growth, high yields, unusual coloring, and sweet flavor.
White bell peppers are an excellent source of vitamin C and contain some vitamins A, E, K, and B6, fiber, manganese, potassium, copper, and folate. Due to the lack of pigment, the peppers also offer small amounts of carotenoids, which provide antioxidant and anti-inflammatory properties.