1. Choose ripe, soft bell peppers (red, yellow, or orange), because they are generally sweeter and easier to chew.
2. Rinse thoroughly under running water, then pat dry with a clean kitchen towel or paper towel.
3. Trim the stem and cut the pepper in half; remove the inner white parts and the seeds carefully by hand or with a spoon.
4. If the skin seems too thick for your baby (especially for younger, 4–6 month-old infants), remove the skin with a vegetable peeler so that only the flesh remains.
5. Cut the pepper into long, finger-width strips (about 1–1.5 cm thick), long enough for the baby to hold (the wider end should be larger, to make it easier to grasp and chew).
6. Check the strips: there should be no loose seeds, hard central parts, or peeling skin pieces.
7. Serve cold, immediately. Always feed the baby under supervision; encourage the baby to hold the strip themselves (baby-led weaning), and watch for chewing and swallowing.

Storage

Store sliced pepper strips in an airtight container in the refrigerator for up to 24–48 hours; peppers kept whole in the refrigerator can last 3–5 days, but decide based on edibility and texture.

Allergies

Allergy to peppers is rare, but there can be sensitivity of the mouth’s mucosa or the digestive system; if there is a family history of severe food allergies, or if there has been a prior reaction, consult your pediatrician before trying.

Warning

Always feed the baby under supervision. Cut strips so that the baby can easily hold and chew them; if you notice any signs of choking (coughing, crying, distressed facial expression), stop feeding immediately and seek help. When introducing solid foods, especially at 4 months, always consult your pediatrician.