White bell peppers are best suited for both raw and cooked applications such as grilling, roasting, sautéing, and baking. The peppers can be consumed fresh and are often sliced for vegetable plates, tossed into a salad, layered on sandwiches, or chopped into grain bowls and salsa. White bell peppers can also be stir-fried, grilled on skewers, stuffed with meats and cheeses, used as a pizza topping, mixed into pasta, cooked down and pureed into a sauce, or added to soups, stews, and casseroles. White bell peppers pair well with tomatoes, onions, garlic, eggplant, mushrooms, cauliflower, ginger, cumin, oregano, cilantro, dill, oregano, thyme, basil, poultry, pork, beef, fish, tofu, seafood, white beans, black beans, rice, quinoa, and faro

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.