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.
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience. Your child is an individual and may have needs or considerations beyond generally accepted practices. In determining the recommendations for size and shape of foods, we use the best available scientific information regarding gross, fine, and oral motor development to minimize choking risk. The preparation suggestions we offer are for informational purposes only and are not a substitute for child-specific, one-on-one advice from your pediatric medical or health professional or provider. It is impossible to fully eliminate all risk of a baby or child choking on any liquid, puree, or food. We advise you to follow all safety protocols we suggest to create a safe eating environment and to make educated choices for your child regarding their specific needs. Never disregard professional medical advice or delay in seeking it because of something you have read or seen here.
Serve a cooked bell pepper half with pith, seeds, skin, and stem removed. While it's not necessary to remove, the skin can stick inside baby's mouth and make the food more challenging to manage. How to remove the skin? Immediately after cooking the peppers, place them in a sealed container (a paper or plastic bag will do) and let them steam for 15 minutes. The steam helps release the pepper skins from the flesh. Canned bell peppers work just as well; simply rinse the peppers to remove excess sodium. As an alternative to a cooked bell pepper half, serve dips, sauces, and spreads made from cooked bell pepper.
Offer cooked bell peppers (skin, seeds, and pith removed), either cut into large sections for biting and tearing practice or small, bite-size pieces. Alternatively, try serving paper-thin slices of raw bell pepper (skin on or off). When offering bell pepper, expect lots of spitting, especially with raw bell pepper, as a child develops chewing skills. Lastly, you can continue to serve dips, sauces, and spreads made from roasted bell pepper.
Offer cooked bell pepper (pith, seeds, and stem removed) in slices or bite-sized pieces, either on its own or in a dish to share with the toddler. At this age, many toddlers are ready for larger sections of raw bell pepper—offer in slices or even a half pepper, with seeds and pith removed. Alternatively, serve dips, sauces, and spreads made from roasted bell pepper.
Not sure what food to try next? Have a look at our guide, 50 Fantastic First Foods for Babies.
Yield
1 c (240 ml)
Cooking time
20 minutes
Age suggestion
6 months +
1 tbsp (15 ml) olive oil
½ c (120 ml) fresh ricotta cheese (optional)
This recipe contains a common allergen: dairy (ricotta cheese). Only serve to a child after this allergen has been safely introduced. Always check for potential allergens in ingredients listed on the labels of store-bought processed foods, such as ricotta cheese. Added ingredients may include honey, which should not be given to babies younger than 12 months.
Preheat the oven to 400 F (204 C). Line a sheet tray with parchment paper.
Wash the peppers. Cut them in half lengthwise. Discard the pith, seeds, and stem.
Coat the peppers with oil. Place the peppers cut-side down on the tray.
Roast the peppers until they are tender, but not totally collapsed, about 10 minutes.
Once the peppers are cool to the touch, peel and discard the skin, then cut the peppers into age-appropriate sizes. Serve peppers with soft, easy-to-scoop food like mashed beans, polenta, or ricotta cheese.
Serve the Peppers
Offer roasted pepper, then let the child self-feed.
If help is needed, hold a piece of pepper in the air in front of the child, then let them grab it from you.
Alternatively, finely chop pepper and mix it into ricotta cheese, then pre-load spoon for the child to try to pick up.
To Store: Roasted bell peppers keep in an airtight container in the refrigerator for 3 days or in the freezer for 2 months. When freezing roasted bell pepper, keep them from sticking together with this method: line a plate with wax paper, then lay the halves or strips in an even layer and place the plate in the freezer. Once the pepper is fully frozen (about 30 minutes later), transfer the strips to an airtight container.
Bell peppers pair well with beef, chicken, egg, goat cheese, olives, tomatoes, nuts (such as pine nuts and pistachios) and herbs (such as basil and cilantro).
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