How to serve bell pepper by age
6–8 months
Roasted or steamed pepper in finger-length strips, cooked soft, with the tough skin slipped off.
9–11 months
Soft-cooked pepper, skin removed, cut into small bite-size pieces. Raw only in paper-thin slices.
12–24 months
Cooked pepper in family dishes, or raw pepper sliced very thin. Peel or chop small if the skin is tough.
Needs special prep: medium
choking risk in its raw or whole form
Roast or steam until soft and slip off the skin; slice raw pepper very thin.
Raw pepper is crisp, and the thin, tough skin can stick in the throat.
Nutrition
- Rich in vitamin C, especially red and yellow peppers.
- Colorful peppers contain beta-carotene.
Preparation tips
- Roast whole peppers until blistered, cover a few minutes, and the skin peels right off.
Sources
- CDC · Infant and Toddler Nutrition: Choking Hazards
- American Academy of Pediatrics · HealthyChildren.org: Starting Solid Foods
- NHS Best Start in Life · Weaning
This is general information, not medical advice. Read our disclaimer and methodology.
Keep a record of bell pepper
The free tracker saves food records in this browser. No account needed.