Yellow Bell Peppers are sweet Peppers native to tropical America and the West Indies. They were one of the foods that the Americas gave to the rest of the world. Yellow Bell Peppers are the unripe hybrid version of the Capsicum plant. They are mild, and sweet with no heat whatsoever.

They are large, round, almost blocky in shape with deep lobes. Yellow Bell  are a bright addition to many dishes. They can be used stuffed as an entree, or side dish, and they are used in sauces, stews, soups, salads and garnishes.

They are loaded with vitamin A and C, and are low in calories. Choose bright golden yellow, glossy peppers that are firm and well shaped; avoiding those that are dull, or have soft spots and gashes. Allow one per person for a vegetable dish. 

Some good links:
http://home.earthlink.net/~cuvelier/FOOD/y_pepper_soup.html

http://www.recipeamerica.com/recipes/pepper.htm

http://www.switcheroo.com/Peppersw.html

http://www.melissas.com/preview/organics/mm/orgbellpep.htm

http://www.cnn.com/FOOD/resources/food.for.thought/veggies/
peppers/index.html