Annual or perennial herbs, characterized by larger fruits, lighter or even no spicy taste, are used as vegetables instead of seasonings. Because it is green and bright, the newly cultivated varieties also have many colors such as red, yellow and purple, so it can not only become its own dish, but also be widely used in side dishes. Green pepper is evolved from pepper originated from tropical region of Central and South America in North America. After long-term cultivation, domestication and artificial selection, the fruit volume increases, the pulp thickens, the spicy taste disappears, and the number of carpels and ovary cavities increases. Introduced more than 100 years ago in China, green peppers are widely cultivated all over the country. Green peppers are rich in vitamin C and are suitable for people with hypertension and hyperlipidemia.