Green bell peppers are the unripe fruit of *Capsicum annuum*, picked before the sweeter red or yellow stage. They contain almost no capsaicin, so they lack the heat or warming sensation found in other peppers. These vegetables provide vitamin C and several antioxidants.
You can eat them raw in salads, slice them for dipping, or cook them into stir-fries and stuffed recipes. No extract made from them offers benefits beyond eating the whole vegetable.
People use them mainly for flavor, texture, and a modest nutrient boost. There are no set supplement doses, timing, or health protocols tied to green bell pepper.