maybe red and green peppers

@atanacia - I don't know if it would really be helpful to have a translation of "Pizza mit Paprika" as "Pizza with capsicum" - even I would then ask the waiter what "capsicum" is and then you have the same problem all over again ;)
I have never heard them called "bell peppers" but they would taste the same as common or garden peppers, wouldn't they?
:)

@suziq - I know them as "bell peppers" :-)

I'm familiar with the term bell pepper for the German vegetable "Paprika" from my time in California, where my hostmum used to grow them in her backyard. But why has "Paprika" been labeled as Austrian in the inquiry?

I have to second susiq in this regard, however no disregard of the rest - probably personal experience/taste. Also I would not understand bell pepper to be "Paprika".
Under bell pepper I have found this:
For green peppercorns, see Black pepper.
Bell Pepper is a cultivar group of the species Capsicum annuum, as are the jalapeño and pimento.

@JustLynn - Then take a look at this link - chock full of bell peppers,
http://images.google.de/images?hl=de&ie=ISO-8...

Schaut euch mal die Fotos bei Wikipedia an. Das ist doch genau das, was man unter dem deutschen Begriff Paprika versteht.
Pepper alleine kann auch Chilischoten bedeuten, und unter capsicum steht in Wikipedia auch: In Australia, New Zealand and India, heatless species are called "capsicums" while hot ones are called "chilli/chillies" (double L).

"Bell peppers" is what the Dutch print on the cardboard boxes ;-)

@Carly-AE: Please note, I was certainly not criticising any one of you - quote: ......"however no disregard of the rest - probably personal experience/taste".. - I do not doubt your entry, all I am saying is that if someone should offer me a pizza with capsicum, I would not know what they are talking about. Should it be called pizza with peppers, I would associate it with something hot and spicy. My question is, why not stick to paprika or sweet peppers?

This is a BE/AE difference

BE = pizza with peppers (the red/green/yellow varieties (Paprikaschoten?).

AE = pizza with bell peppers

pizza with capsicums is unheard of in the UK.

'pizza with paprika = pizza sprinkled with Paprikapulver'

@ Just Lynn- you are confusing things here!:)

peppers (the green/red/yellow varieties- Paprikaschoten)are not hot and spicy.

This is becoming never-ending - so repeat my entry in the first posting today on this topic:

What one finds in 99 pizzas out of 100 (if the topping is green) are what are known as pepperoni, and a semi-spicy and often have a short section of stalk still attached. If they are small, elongated and very spicy, then they are chillies. As former Chancellor Schröder would say: Basta!

......which is NOT to say the other entries are wrong, but they have departed from what one would likely find as a topping on a pizza and what it would be called in standard English.

@Bill: when you order a "pizza pepperoni" in the US, you'll get one with spicy sausage (sort of salami)

Just for the records.

@ Bill

Pepperoni is spicy sausage! You may well get it on pizza, possibly together with peppers, but the two are not the same thing.

@ bill: pepperoni is a kind of spicy sausage and a VERY common pizza topping in the US, and peppers are just as frequent on pizzas as chilies, if not more frequent...

I hope cari00xx knows what to pick after all that!!!

However, Bill, I think you have confused the issue a bit because the question was about "paprika" which up to now wasn't confused with the small hot chilli sort.

Maybe "bell pepper" would be the best option - the Brits can think around the corner, ignoring the "bell" and the Americans will know what to expect on their pizza!! :)

Thanks all - have taken the point graciously.
Personally, I don't like the thick-crusted US-style pizzas as obtained in some (mountain);-)) Huts, so I'm honestly not familiar with the meat product you are all talking about, which is given the misnomer peperone (actually a vegetable). So, because it's difficult to squeeze "bell"-peppers into a pizza oven as a topping , One can only surmise that what is offered in Austria and Germany is the elongated green pickled things which according to Wikipedia are called: "Throughout continental Europe, peperone is a common word for various types of capsicum including bell peppers and a small, spicy and often pickled pepper known as peperoncino or peperone piccante in Italy and pepperoncini or banana peppers in the US.

@Bill - nice one!! :)
However, I think the Austrians possess knives and then they use this tool to cut the (bell)peppers into smaller (flatter) bit-sized strips and sprinkle them on top of the pizzas. ;)
As I do at home and Dr.Oethker does it, too!

I hate to admit it (!!!) but on reading gourmet recipes here (in GB) in the Sunday Supplement, the "paprika" were called "bell peppers" (my friend was very surprised, as well). Apparently, to differentiate between the longer, thinner sorts of peppers. :-)

Paprika [schweiz.] = Paprikagewürz (Pulver)
Pepperoni [schweiz.] = pepper / bell pepper (Grosse Paprikaschote, Paprika [Deutschland])
Pepperoni [us] = Salami

ich habe mich jetzt ca. 25 - 30 Jahre in den Küchen meiner engl. Freunde herumgetrieben. Damals waren Gemüsepaprika
red oder green peppers (die scharfen equivalents waren eben hot peppers)

heute sind die Gemüsepaprikas eben einfach paprikas, der einzige Unterschied: der stress ist auf der zweiten Silbe.

Wenn das nicht hift, was soll denn da noch helfen?

You buy in the supermarket - red, green, yellow - fresh. The powder is red.