Sweet peppers, also called bell peppers, are the mild, non-pungent cultivar group of the species Capsicum annuum, native to Central and South America. Unlike chili peppers from the same species, sweet peppers contain little to no capsaicin, giving them a mild, sweet, slightly fruity flavor instead of heat. They ripen from green to yellow, orange, red, or purple, with crisp, juicy flesh. Sweet peppers are used raw, roasted, sautéed, or stuffed with rice, meat, or cheese, and are common in Mediterranean, Spanish, and other cuisines. Common varieties include bell peppers, cubanelle peppers, Italian frying peppers, pimento peppers, and banana peppers.