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Capsicum (Capsicum annuum), a prominent vegetable of the Solanaceae family, exhibits a spectrum of colors—from green-to-red reflecting its stage of ripening and pigment composition. It is a rich source of vitamins (C, E, A) and bioactive compounds, capsaicinoids, which contribute to its characteristic pungency and confer diverse health-promoting properties. Beyond its traditional use as a vegetable, natural colorant, and folk remedy, recent studies have explored its multifunctional applications in food and biomedical sciences. Capsicum-derived bioactive compounds have demonstrated anti-diabetic, anti-inflammatory, antimicrobial, and antioxidant activities. At the same time, its potential in nanoparticle synthesis has opened new avenues for targeted therapeutic delivery and enhanced bio-efficacy. The incorporation of capsicum in edible coatings and food fortification strategies has shown promise in improving the shelf life, sensory attributes, and microbial safety of processed foods. The impact of various processing methods—including thermal treatments, drying, and extraction—on its phytochemical profile and functional properties has been systematically evaluated, emphasising the importance of optimised processing for maximal bioactivity retention. This review consolidates current knowledge on the nutritional and bioactive potential of capsicum, its applications, and underscores its emerging significance as a multifunctional vegetable with wide-ranging implications in food science, medicine, and public health.