1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celery
  16. Chard
  17. Chicory
  18. Chillies
  19. Climbing Beans
  20. Courgettes
  21. Cucumber
  22. Fennel
  23. Garlic
  24. Ginger
  25. Green beans
  26. Horseradish
  27. Jerusalem Artichoke
  28. Kale
  29. Leeks
  30. Lettuce
  31. Mushrooms
  32. Okra
  33. Onions
  34. Pak Choi
  35. Parsnips
  36. Peas
  37. Peppers
  38. Plantain
  39. Potatoes
  40. Radicchio
  41. Radishes
  42. Rhubarb
  43. Rocket
  44. Spinach
  45. Sugar Snap Peas
  46. Swede
  47. Sweet potatoes
  48. Sweetcorn
  49. Tomatoes
  50. Turnips
  51. Wasabi
  52. Watercress
  53. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Peppers

Peppers are super-versatile; finely slice and add to salads, dice and sauté with onion as the base for stews and ragùs, or keep them whole and stuff before roasting. They are sweet and good to eat raw, too – especially dipped in homemade houmous. Try roasting peppers with other nightshade veggies, such as chillies and tomatoes, or adding them to curries, lasagne, pasta dishes and stir-fries. They also add a great bit of crunch to salads.



READ: Vegan chilli-stuffed peppers



Peppers are a member of the nightshade family, along with chillies, tomatoes and aubergines. Although peppers are often eaten like vegetables, because they have seeds they are actually classified as a fruit. Yellow and orange peppers are grown from special varieties of seed. Although they share the same name, peppers are not related to the plant that produces black peppercorns.



Peppers are in season from May to September, but you can also get preserved jarred peppers, which are available all the time.



Peppers should be stored in the fridge. Use them while they are still firm and shiny for maximum sweetness and crunch.

What are the health benefits?

Red, yellow or green peppers are all high in vitamin C, which helps to keep our immune system working properly so that we can fight illness and flu. Peppers also contain vitamin B6, which helps us use and store the energy we get from protein and carbohydrates. Half a pepper counts as one of your 5-a-day (one portion of veg or fruit is 80g raw weight).