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Scan for outdated or missing drivers - takes under a minuteDriver Scan →Clear out junk files and repair common Windows errorsFree Scan →Sweet peppers are mild or non-pungent peppers. The familiar bell pepper is one type, but sweet banana peppers, pimentos, and Italian sweet peppers also fall under the term. Hot peppers contain pungent capsaicinoids; UF/IFAS rates bell peppers at 0 Scoville Heat Units (SHU), while even some peppers described as mild can have measurable heat.
What counts as a sweet pepper?
“Sweet pepper” is a broad description for pepper types with little or no pungency, not another name for bell pepper. Bell peppers are the large, block-shaped example most people recognize. Other sweet or mild types include sweet banana peppers, pimentos, and Italian sweet peppers. Shapes, flavors, and best uses differ among them. Illinois Extension and Oregon State University Extension describe several of these varieties.
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Common sweet-pepper types and how they taste
Bell peppers
Bell peppers have thick flesh and a crisp texture. They can be picked green or left on the plant to ripen into colors such as red, yellow, orange, or brown, depending on variety. Green fruit is less ripe and often tastes more assertive; ripe fruit generally tastes sweeter. As UF/IFAS Gardening Solutions puts it, “Fully ripened peppers are sweeter than those harvested while still green.” The exact color progression and flavor vary by variety. UF/IFAS and Illinois Extension discuss this difference.
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Raw bell pepper is crisp and refreshing in salads or sandwiches. Cooking softens the flesh and gives it a different, more assertive vegetable flavor; bell peppers also work well stuffed or in stir-fries. A pepper’s color alone does not guarantee a particular flavor.
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Cubanelle peppers
Cubanelle peppers are mild and commonly used for frying and other cooking. UF/IFAS lists them at about 1,000 SHU, so “mild” is more accurate than promising that every cubanelle is entirely heat-free. The guide’s figure is a comparison, not a guarantee for each fruit. UF/IFAS’s Scoville guide provides the estimate.
Pimentos, banana peppers, and Italian sweet peppers
These varieties broaden the category beyond blocky bells. Sweet banana peppers are often pickled, while Italian sweet peppers are among the types used for frying. Pimentos are another specialty sweet pepper. Illinois Extension, UC ANR, and Oregon State University Extension cover these varieties and uses.
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How sweet peppers differ from hot peppers
The key distinction is pungency. Hot peppers contain capsaicinoids, including capsaicin, that create a burning sensation. Scoville Heat Units offer a common way to compare that heat. Bell peppers are listed at 0 SHU, but mild peppers may still register some heat, and a variety’s reported level can vary with cultivar and growing conditions. Treat the figures below as UF/IFAS guide values, not exact measurements for every pepper.
| Pepper | UF/IFAS heat guide | What that means |
|---|---|---|
| Bell pepper | 0 SHU | Non-pungent; crisp and often eaten raw or cooked. |
| Cubanelle | About 1,000 SHU | Mild, commonly fried or cooked. |
| Poblano | 1,000–2,000 SHU | A mild-to-moderate heat comparison. |
| Anaheim | 1,000–5,000 SHU | A wider range than bell or cubanelle. |
| Habanero | 100,000–350,000 SHU | Far hotter than the mild examples above. |
These values come from the UF/IFAS Peppers by Scoville Units guide; the page does not state a publication year. The large difference between bell pepper and habanero illustrates why “pepper” alone does not tell you how hot a fruit will be.
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Which type should you choose?
- For a crisp raw bite: choose a bell pepper, especially for salads or sandwiches.
- For stuffing or stir-fries: bell peppers offer thick flesh that holds up to cooking.
- For frying: consider cubanelle or Italian sweet peppers; cubanelles are mild but not necessarily heat-free.
- For pickling: sweet banana peppers are a common choice.
- For a sweeter bell pepper: choose a ripe fruit rather than assuming a green one will taste the same.
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