Do you struggle to find a suitable substitute for green peppers? You’re not alone.
Whether you are looking for something that is similar in taste or a completely different flavor, this article will provide you with five great ingredients to choose from.
Let’s explore what’s out there.
What’s Green Pepper?
Every time you’re at the grocery store and you spot a crisp, green pepper – eager to make its way into your cart – it could start to be exciting; what dish can you make with that pepper? Green peppers are uniquely versatile for salads, stir-fry dishes, pasta sauces or even pizzas.
The beauty of green peppers is that their taste complements many different types of dishes without overwhelming them.
It has a slight crunchy texture and delightful grassy sweetness.
Despite its versatility, using green peppers requires specific tips in order to get the perfect flavour balance.
Start by cutting it open horizontally down the middle and then placing it on the chopping board cut side down before dicing it – this ensures an even size and easy cooking time.
Be sure not to overcook them as they will lose their vibrant colour and crunchiness when heated too long.
Whether sliced thinly in salads or marinated as part of a kebab skewer, adding a green pepper invites freshness and adds a wonderful layer of savoury complexity to the plate.
5 Best Green Peppers Substitutes to Consider
From stuffing and grilling to roasting, green peppers are a favorite ingredient all over the world.
Yet sometimes finding a good substitute for green pepper can be difficult.
Here is our breakdown of the five best substitutes for green pepper— letting you enjoy your favorite recipes even when you can’t get that vine-ripened flavor from real bell peppers.
1 – Red or Yellow Bell Peppers
Red or yellow bell peppers make an excellent substitute for green peppers in most recipes, as they have a similar sweet and fruity flavor, but with a much sweeter taste.
Bell peppers are crisp and crunchy in texture but will soften with cooking.
They also contain many of the same vitamins as green pepper, including vitamin A, vitamin C, and folate.
However, they are generally more expensive than green pepper unless purchased frozen or canned.
As an alternative to fresh bell peppers, try using jarred red or yellow peppers in stir-fries to cut down on the cost of your meals.
2 – Poblano Peppers
Poblano peppers are very similar in size and shape to green peppers but are much spicier and slightly smoky in flavor.
They’re great for adding a little heat to dishes like chilis, soups and tacos, but can also be eaten raw in salads or sandwiches.
Like most other fresh peppers, poblano peppers will keep for about seven days raw in the refrigerator.
When cooked, their flavor sweetens and their spiciness mellows out to a comfortable level.
Poblano peppers can usually be found at well-stocked grocery stores or Latin American markets.
3 – Jalapeno Peppers
Jalapeno peppers are a great substitute for green peppers as they have a similar level of heat and crunch.
They’re usually available in most supermarkets and the smaller size makes them ideal for dishes like fajitas or burritos.
Some of the jalapeno variety has more heat than other types, so be sure to taste them before using.
Cooking will also enhance their flavor, which can mellow out their heat too.
To use jalapenos in place of green peppers, slice them lengthwise into small strips and add to the dish.
4 – Pimento Peppers
Pimento peppers are a variety of red sweet peppers, with thin walls and a mild flavor.
They are often used in salads, sauces and stuffed-pepper dishes.
Both the red pepper flesh and the juice can be used as an effective green pepper substitute due to their flavor and texture.
Additionally, pimentoes have around 50% fewer capsaicinoids (the chemical compound that makes peppers hot) than most varieties of green chilies, making them a good, mild alternative for those who prefer less spice in their meals.
5 – Shishito Peppers
Shishito peppers are not your typical bell peppers, but they’re just as delicious in a variety of applications.
These thin-skinned peppers are a little milder than any of the green pepper substitutes discussed above.
They’re great for snacking, sautéing, or roasting to bring out an additional sweetness.
An added bonus is that most shishito peppers have very few seeds inside which make them easier to prepare than some other pepper varieties.
These slender gems come in bright shades of yellow, orange and red — making them a visually appealing addition to dishes for a special touch of color.
Keep in mind that these peppers tend to be slightly more expensive than jalapenos but still cheaper than poblanos when found in stores.
Shishitos are best enjoyed when lightly cooked — just put them into hot pan with oil and seasonings like garlic powder, salt and pepper and they’ll be ready to go in no time.
Pay attention while cooking though — one out of every ten shishitos may be spicier then the others.
Green peppers offer a unique flavor and texture when added to dishes.
However, if you’re unable to find them or don’t have the time to visit a store and purchase them, any of the above-mentioned substitutes can be used as a suitable replacement.
Remember that some substitutions may require more or less cooking time than others depending on the dish you’re preparing.
With experimentation and practice, though, you can easily learn how each green pepper substitute works in various recipes.
No matter what dish you’re making, it is important to recognize that taste sensation is an individual experience.
What may be delicious for one person may not appeal to another’s taste buds.
Feel free to experiment with these green pepper substitutes until you find the one that best fits your palate.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!