Bell pepper
Usually introduced around 6 months
Choking notes
Raw bell pepper is firm and the skin can be tough, so it can be a choking risk in firm pieces. Cook it soft, or peel and finely chop or grate it, until your child chews well. Always remove the seeds and white core.
How to serve by age
6-9 months
Raw bell pepper is firm and the skin is tough, so cook it until very soft for the first months. Roast or steam strips until a fork slides through with no resistance, then peel off the skin. Serve warm as finger-length pieces a hand can hold, or blend into a smooth purée. Remove the seeds and white core.
Soft-cooked finger-length strips, or smooth purée. Skin peeled off, seeds and core removed.
9-12 months
Keep cooking it soft as the pincer grasp develops. Steamed or roasted bell pepper can be cut into small bite-size pieces once the skin is off. Finely grated raw pepper, stirred into other soft foods, is another option at this stage. Check that each piece mashes easily.
Small soft-cooked pieces (skin off), or finely grated raw mixed into food.
12-18 months
Soft-cooked pieces work well, and small soft raw strips can be offered as chewing improves. Peeling the skin keeps it easier to manage. Thin strips or small pieces are easier to handle than wide chunks.
Bite-size soft-cooked pieces, or small thin raw strips (skin peeled).
Key nutrients
Common questions
When can my baby eat Bell pepper?
Most babies can try Bell pepper from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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