▁of ▁pe ppers ▁have ▁been ▁b red ▁for ▁heat , ▁size , ▁and ▁yield . ▁Al ong ▁with ▁selection ▁of ▁specific ▁fruit ▁tra its ▁such ▁as ▁flav or ▁and ▁color , ▁specific ▁p est , ▁disease ▁and ▁ab i otic ▁stress ▁resist ances ▁are ▁contin ually ▁being ▁selected . ▁Bre eding ▁occurs ▁in ▁several ▁environments ▁dependent ▁on ▁the ▁use ▁of ▁the ▁final ▁variety ▁including ▁but ▁not ▁limited ▁to : ▁conventional , ▁organ ic , ▁hydro pon ic , ▁green ▁house ▁and ▁sh ade ▁house ▁production ▁environments . ▁ ▁Several ▁bre eding ▁programs ▁are ▁being ▁conducted ▁by ▁corpor ations ▁and ▁univers ities . ▁In ▁the ▁United ▁States , ▁New ▁Mexico ▁State ▁University ▁has ▁released ▁several ▁vari eties ▁in ▁the ▁last ▁few ▁years . ▁Corn ell ▁University ▁has ▁worked ▁to ▁develop ▁region ally ▁adapted ▁vari eties ▁that ▁work ▁better ▁in ▁cool er , ▁dam per ▁clim ates . ▁Other ▁univers ities ▁such ▁as ▁U C ▁Davis , ▁University ▁of ▁Wisconsin - Mad ison , ▁and ▁Oregon ▁State ▁University ▁have ▁smaller ▁bre eding ▁programs . ▁Many ▁veget able ▁seed ▁companies ▁bre ed ▁different ▁types ▁of ▁pe ppers ▁as ▁well . ▁ ▁N ut r ition ▁ ▁Bell ▁pe ppers ▁are ▁ 9 4 % ▁water , ▁ 5 % ▁car bo h yd r ates , ▁and ▁neg lig ible ▁fat ▁and ▁protein ▁( table ). ▁They ▁are ▁rich ▁sources ▁of ▁vit amin ▁C , ▁containing ▁ 9 7 % ▁of ▁the ▁Daily ▁Value ▁( D V ) ▁in ▁a ▁ 1 0 0 ▁gram ▁reference