Sweet peppers are mild or non-pungent peppers. Bell peppers are the familiar blocky type, but sweet banana peppers, pimentos, and Italian sweet peppers are also sweet-pepper varieties. Unlike hot peppers, they generally lack the capsaicinoids that create a burning sensation; UF/IFAS rates bell peppers at 0 Scoville Heat Units (SHU).
What “sweet pepper” means
“Sweet pepper” is a broad description for peppers with little or no pungency, not a name for bell peppers alone. Bell peppers are one type; other examples include sweet banana peppers, pimentos, and Italian sweet peppers. Names and flavor can vary by variety, so “sweet” is best understood as a contrast with the heat of pungent peppers.
Illinois Extension and Oregon State University Extension describe several sweet types beyond bells.
Common sweet pepper types and their flavor
Bell peppers
Bell peppers are large, block-shaped, thick-fleshed fruits. They may be picked green or allowed to ripen into colors such as red, yellow, orange, or brown, depending on variety. Green bells are less ripe and tend to taste more assertive; ripe fruit is generally sweeter. Color alone does not guarantee an identical flavor across varieties. UF/IFAS Gardening Solutions notes that fully ripened peppers are sweeter than those harvested green.
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Green bell peppers are crisp and refreshing raw in salads or sandwiches. Cooking softens their texture and brings out a more assertive vegetable flavor; they can also be stuffed or added to stir-fries.
Cubanelle
Cubanelles are mild peppers often used for frying and general cooking. UF/IFAS lists them at about 1,000 SHU, so they are mild but should not be described as guaranteed heat-free.
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Pimento, banana, and Italian sweet peppers
Pimentos and sweet banana peppers are specialty sweet types with different shapes and uses; banana peppers are often pickled. Italian sweet peppers are another broad example, with frying a common use for sweet peppers of this kind. UC Agriculture and Natural Resources includes pimento and banana peppers among sweet varieties.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.How sweet peppers differ from hot peppers
The key difference is pungency. Capsaicinoids, including capsaicin, cause the burning sensation associated with hot peppers. Scoville Heat Units are a common way to compare pepper heat, but figures are guides rather than exact readings for every fruit: cultivar and growing conditions can affect pungency.
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The following approximate or ranged figures come from the UF/IFAS Peppers by Scoville Units guide; the page does not state a publication year.
| Pepper | UF/IFAS heat guide | What the comparison shows |
|---|---|---|
| Bell | 0 SHU | Non-pungent reference point |
| Cubanelle | About 1,000 SHU | Mild, but not necessarily heat-free |
| Poblano | 1,000–2,000 SHU | A mild hot-pepper comparison |
| Anaheim | 1,000–5,000 SHU | A range that overlaps other mild peppers |
| Habanero | 100,000–350,000 SHU | Far hotter than the mild examples listed here |
These comparisons help distinguish a non-pungent bell from peppers with some or substantial heat; they do not predict the exact heat of an individual pepper.
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Choosing a sweet pepper for a dish
- For raw crunch: use a bell pepper in salads or sandwiches.
- For stuffing or stir-frying: thick-fleshed bell peppers work well.
- For frying: consider Cubanelles or Italian sweet peppers.
- For pickling: sweet banana peppers are a familiar option.
- For a sweeter bell: choose a ripe red, yellow, or orange fruit, while allowing for variety-related differences in flavor.
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