Editing Bell pepper (section)

==Uses==
===Culinary===
Like the [[tomato]], bell peppers are botanical [[fruit]]s and culinary [[vegetable]]s. Pieces of bell pepper are commonly used in garden [[salad]]s and as toppings on [[pizza]]. There are many varieties of [[stuffed pepper]]s prepared using hollowed or halved bell peppers. Bell peppers (and [[List of Capsicum cultivars|other cultivars]] of ''Capsicum annuum'') may be used in the production of the spice [[paprika]].

===Nutrition===
A raw red bell pepper is 94% water, 5% [[carbohydrate]]s, 1% [[protein (nutrient)|protein]], and contains negligible [[fat]]. A 100 gram (3.5 ounce) reference amount supplies 26 [[calorie]]s, and is a rich source of [[vitamin C]] {{ndash}} containing 158% of the [[Daily Value]] (DV) {{ndash}} [[vitamin A]] (20%), and [[vitamin B6]] (23% DV), with moderate contents of [[riboflavin]] (12%), [[folate]] (12% DV), and [[vitamin E]] (11% DV). A red bell pepper supplies twice the vitamin C and eight times the vitamin A content of a green bell pepper.<ref name="mehta">{{cite web |url=http://www.udc.edu/docs/causes/online/Pepper%2010.pdf |title=Peppers |author=University of the District of Columbia |publisher=Center for Nutrition, Diet and Health |access-date=13 March 2013}}</ref>

The bell pepper is the only member of the genus ''Capsicum'' that does not produce [[capsaicin]], a [[lipophilic]] chemical that can cause a strong burning sensation when it comes in contact with [[mucous membrane]]s. Bell peppers are thus scored in the lowest level of the [[Scoville scale]], meaning that they are not spicy. This absence of capsaicin is due to a recessive form of a gene that eliminates the compound and, consequently, the "hot" taste usually associated with the rest of the genus ''Capsicum''. This recessive gene is overwritten in the Mexibelle pepper, a hybrid variety of bell pepper that produces small amounts of capsaicin (and is thus mildly pungent). Conversely, a mutant strain of habanero has been bred to create a heatless version called the 'Habanada'. Sweet pepper cultivars produce [[Capsinoids|non-pungent capsaicinoids]].<ref>{{Cite journal|title = Non-pungent capsaicinoids from sweet pepper|journal = European Journal of Nutrition|date = 2003-02-01|issn = 1436-6207|pages = 2–9|volume = 42|issue = 1|doi = 10.1007/s00394-003-0394-6|pmid = 12594536|language = en|first1 = Antonio|last1 = Macho|first2 = Concepción|last2 = Lucena|first3 = Rocio|last3 = Sancho|first4 = Nives|last4 = Daddario|first5 = Alberto|last5 = Minassi|first6 = Eduardo|last6 = Muñoz|first7 = Giovanni|last7 = Appendino|s2cid = 25276690}}</ref>