The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called paprika's, puntpaprika.
In the Netherlands, sweet peppers are in season July to September, at their best in August. November is outside the Dutch season for sweet peppers.
Peppers need warmth, so even under Dutch glass the natural season is July to September. The rest of the year the glass is heated or the peppers are imported.
Heavy, glossy and firm at the shoulders.
One of the richest common sources of vitamin C, more in red than green, plus beta-carotene and vitamin B6.
To get the most: Raw peppers keep all their vitamin C; roasting loses some but makes the carotenoids easier to absorb, especially with oil.
On our nutrient density chart, a normal serving of red pepper (120 g) gives 2 times a day's vitamin C and about a fifth of a day's vitamin A, counting what your body absorbs. That puts it in the top 25% of the 244 foods we scored.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Roast whole until the skin blisters, then peel. Raw strips keep for days in the fridge.
16 producers in The Field Guide sell sweet peppers, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 163 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
guideWhy choose local and seasonal food?Food picked ripe in its own season carries more vitamins, travels days instead of weeks and keeps good farms in business. Twelve reasons, with the evidence.Read the guide →
A free list of what’s in season this month, then one slow email a month with seasonal tips and goodies.