In order to provide a comprehensive evaluation of the fruit traits in fresh green pepper, 11 pepper varieties were subjected to statistical analysis concerning their internal quality, texture characteristics and yield per plant. Principal component analysis and comprehensive evaluation were employed to analyze internal quality. The results indicated a noteworthy negative correlation between pungency and soluble sugar content, while crude protein content exhibited a significant positive correlation with crude fat content. Moreover, lignin content exhibited a significantly negatively correlation with crude protein and vitamin C contents. Vitamin C content demonstrated a significantly positively correlation with crude protein and water contents. Flavor substances(crude protein, crude fat) content, pungency, soluble sugar content and water content were identified as primary factors impacting the internal quality of fresh green pepper. Distinct varieties displayed significant variations in texture characteristics and yield per plant. ‘Honghuo1’ exhibited the highest yield per plant at 1.069 kg. Notably, ‘Xingshuzhoula2’, ‘Changyanqingxiang’ and ‘Zhangshuganglajiao’ green peppers showcased elevated vitamin C, crude protein, crude fat and free amino acid content, signifying higher nutritional value and improved flavor.