What a treat to sit at an outdoor café in Prague and listen to Mozart music, while relishing the delicious stuffed green bell peppers simmered in tomato sauce. Belonging to the nightshade family of tomatoes, eggplant and potatoes, and to the capsicum annum species as chile peppers, bell pepper comes as green, purple, red or yellow based on its stages of ripening. The name pepper was given by the Europeans as they found it mildly pungent, even though it has minute amounts of the chemical capsaicin that causes the burning sensation in hot peppers. It is also called by other names such as sweet pepper, pepper, capsicum and green paprika. It is tangy and has a crunchy texture with less sweetness and slightly more bitter notes than the red or yellow forms. Bell pepper is added to salads, curries or stir fries and popular as stuffed peppers with minced meat, rice and or potatoes, including the Indian bharvanmirchi and the Central European punjena paprika.It has anti-cancer benefits, specifically for gastric and esophageal cancers.