Bell peppers may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

Our planet is home to more than 50,000 varieties of peppers, all of which stem from chili peppers of the Americas that were spread worldwide through colonization, migration, and trade. Bell pepper is also known as capsicum but it does not contain capsaicin, the chemical compound that causes a fiery sensation when one tastes jalapeño, serrano, or other hot peppers. Instead, bell peppers are typically sweet and sometimes slightly bitter, with a refreshing, crispy crunch. The taste depends on the color: green and purple bell peppers tend to be more bitter than red, orange, and yellow bell peppers, which have a fruitier taste.

Yes. Bell peppers are loaded with vitamin C, a nutrient essential for immune health, iron absorption, and much more. These peppers are also rich in vitamins A, B6, and E, as well as folate and fiber. Together, these nutrients help build baby’s immunity and maintain skin, blood, and digestive health. Bell peppers are also rich in antioxidants that help support the body’s resilience against stressors.

If using canned or jarred bell peppers, look for brands with “no salt added” or “low-sodium” options, since many of these products have levels of sodium in excess of baby’s needs.

★Tip: Vitamin C in bell peppers helps the body absorb iron, so add bell peppers to the menu when serving iron-rich foods like beans, lentils, and nut butters.

Yes, if raw. The firm, slippery texture of raw bell peppers can pose a choking risk, and even more so if baby has teeth and can successfully bite off pieces. To reduce the risk, cook the peppers until soft and cut them into age-appropriate sizes. As always, create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Allergies to bell pepper are not common, but have been reported. People who are allergic to latex or certain plant pollens may be also be allergic to bell pepper or experience Oral Allergy Syndrome (also known as pollen food allergy). Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Cooking, canning, and/or peeling bell pepper can help minimize and even eliminate the reaction.

Bell peppers are part of the nightshade family of plants—but know that an allergy to one nightshade is not strongly associated with an increased risk of allergy to other nightshades. Other nightshade vegetables include tomatoes, tomatillos, white potatoes, eggplant, huckleberries, goji berries, and spices made from peppers (cayenne, paprika, etc.)

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes, they often can. Like other high-fiber foods, bell peppers can produce gas, but don’t worry. The fiber in bell peppers interacts with certain bacteria in the gut, resulting in gas, movement of poop, and development of a diverse ecosystem in the digestive tract over time. Just introduce bell pepper gradually as tolerated by baby’s digestive system.

Yes. Bell peppers are rich in fiber and fluid to support healthy gut bacteria, bulk up poop, and hydrate the intestines. Bell pepper seeds and skin may be visible in baby’s poop—rest assured that this is normal and not a reason to remove bell peppers from baby’s diet. To minimize digestive discomfort, introduce high-fiber foods like bell pepper gradually and regularly in baby’s diet as tolerated. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping and digestive function, talk to your pediatric healthcare provider.