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Vegetables and starchy roots

Red bell pepper

Red bell peppers are 92% water, so 100 g (3.5 oz) brings only 26 kcal and 2.1 g of fiber.

USDA description: Red bell pepper, raw

  • Low energy density
  • Hydrating

Estimated satietyHow it is calculated

Starting point+1
Very low energy density+2
A lot of fiber per calorie+2
High water content+1
Sum6
Capped at 55

Our own estimate from the values per 100 g: useful for comparing foods with each other, not a measurement in people. Holt index (1995): this food was not measured.

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Sources
6 primary
Data
USDA FDC 170108

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Nutrition facts

Calories
26 kcal per serving
26 kcal per 100 g (3.5 oz)
Protein
1 g per serving
1 g per 100 g (3.5 oz)
Carbohydrates
6 g per serving
6 g per 100 g (3.5 oz)
of which sugars
4.2 g per serving
4.2 g per 100 g (3.5 oz)
Fiber
2.1 g per serving
2.1 g per 100 g (3.5 oz)
Fat
0.3 g per serving
0.3 g per 100 g (3.5 oz)
of which saturated
0.1 g per serving
0.1 g per 100 g (3.5 oz)
Water
92.2 g per serving
92.2 g per 100 g (3.5 oz)

Source: USDA FoodData Central: Peppers, sweet, red, raw (FDC ID 170108), accessed September 23, 2026.

A typical 100 g (3.5 oz, about 3/4 cup) serving provides about 26 kcal, 1 g of protein, and 2.1 g of fiber.

The typical serving (100 g (3.5 oz, about 3/4 cup)) is a common amount used for the math, not a recommendation. Ounces and cups are rounded US equivalents; the values come from the database entry cited in the sources.

What it is and how to eat it

The bell pepper changes name by country: pimiento in Spain, pimiento morrón in Mexico, Argentina and Uruguay, pimentón in Colombia, Venezuela and Chile, and chile dulce in much of Central America. The red one is usually the same pepper as the green one left to ripen on the plant, which is why it is sweeter; it is eaten raw, roasted, in strips in stir-fries or stewed in dishes such as pisto. This page covers raw red bell pepper, with 26 kcal, 2.1 g of fiber and 128 mg of vitamin C per 100 g according to USDA.

A 100 g (3.5 oz) serving provides 26 kcal and 2.1 g of fiber but barely 1 g of protein, so it goes alongside the protein part of the plate, as in the tuna with roasted red peppers, the Spanish vegetable pisto with eggs or the baked tofu with paprika and vegetables; the 2025 nutrition advisory on GLP-1 therapy suggests eating the protein part of a meal first. The skin of raw peppers is hard to chew, so if it repeats on you, roasted and peeled or stewed may sit better. Its vitamin C increases iron absorption, which makes it a good fit for dishes with legumes such as the lentil and vegetable soup or the chickpea and tuna salad.

What the evidence says

With 128 mg of vitamin C per 100 g, a serving provides 160% of the EU's 80 mg reference value and easily exceeds the 24 mg per 100 g required for a "high vitamin C" claim (Regulations (EC) No 1924/2006 and (EU) No 1169/2011). That means it could carry authorized claims such as "vitamin C contributes to the normal function of the immune system" or "vitamin C increases iron absorption", which only require the food to be at least a source of vitamin C (Regulation (EU) No 432/2012). Those claims do not say it prevents colds: a 2013 Cochrane review concluded that taking daily supplements of at least 200 mg of vitamin C did not reduce how many colds the general population caught, although it shortened their duration by 8% in adults.

The sources for this section are listed under "Sources" at the end of the page.

Recipes with this food

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Satiety

The 1 to 5 score is our own estimate: it starts at 1 point, adds points for low energy density, for protein and fiber per 100 kcal, and for the water in solid foods, and subtracts points for drinks with calories. It is useful for comparing foods with each other; it is not a measurement in people.

What to keep in mind on a GLP-1 medication

Low energy density
It has 100 kcal or less per 100 g: plenty of volume for few calories, which helps you feel full. On a GLP-1 medication, which already reduces your appetite, make sure these foods do not push protein foods off your plate.
Hydrating
It has 85 g of water or more per 100 g, so it contributes to hydration. That helps because with a smaller appetite people also tend to eat and drink less, and not drinking enough can make constipation worse.

Frequently asked questions about red bell peppers

How many grams of protein are in a 100 g (3.5 oz) serving of red bell peppers?

100 g (3.5 oz) of red bell peppers has 1 g of protein. A typical 100 g (3.5 oz) serving has about 1 g of protein. That is 3.8 g of protein per 100 kcal.

How many kcal are in a 100 g (3.5 oz) serving of red bell peppers?

100 g (3.5 oz) of red bell peppers has 26 kcal. A typical 100 g (3.5 oz) serving has about 26 kcal. That is a very low energy density.

How much fiber is in a 100 g (3.5 oz) serving of red bell peppers?

100 g (3.5 oz) of red bell peppers has 2.1 g of fiber. A typical 100 g (3.5 oz) serving has about 2.1 g of fiber.

Do red bell peppers keep you full?

Yes, very filling for the calories they provide: our estimated satiety score is 5 out of 5. It is based on: very low energy density; a lot of fiber per calorie; high water content. It is an estimate based on its composition, not a measurement in people.

How do red bell peppers fit into eating on Ozempic, Wegovy, Mounjaro, or Zepbound?

Based on our tags, this is what matters about red bell peppers on a GLP-1 medication. “Low energy density”: plenty of volume for few calories; make sure it does not push protein foods off your plate. “Hydrating”: a lot of water, which contributes to hydration when you eat and drink less. These are general guidelines, not medical advice: everyone tolerates foods differently.

What is a typical serving of red bell peppers?

We use 100 g (3.5 oz) as a typical serving, about 3/4 cup. That amount provides about 26 kcal, 1 g of protein, and 2.1 g of fiber. It is a reference for calculations, not a recommendation of how much to eat.

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Sources

Sources for the data on this page, with the access date.

  1. Official databaseU.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Peppers, sweet, red, raw (FDC ID 170108).accessed .
  2. Clinical guidelineObesity (Wiley).Mozaffarian D, et al. Nutritional priorities to support GLP-1 therapy for obesity: A joint Advisory from the American College of Lifestyle Medicine, the American Society for Nutrition, the Obesity Medicine Association, and The Obesity Society. Obesity. 2025;33(8):1475-1503. doi:10.1002/oby.24336.accessed .
  3. RegulatorOfficial Journal of the European Union (EUR-Lex).Regulation (EC) No 1924/2006 on nutrition and health claims made on foods (Annex).accessed .
  4. RegulatorOfficial Journal of the European Union (EUR-Lex).Regulation (EU) No 1169/2011 on the provision of food information to consumers (Annex XIII, nutrient reference values).accessed .
  5. RegulatorOfficial Journal of the European Union (EUR-Lex).Commission Regulation (EU) No 432/2012 establishing a list of permitted health claims made on foods.accessed .
  6. Meta-analysisCochrane Library.Hemilä H, Chalker E. Vitamin C for preventing and treating the common cold. Cochrane Database Syst Rev. 2013;(1):CD000980. doi:10.1002/14651858.CD000980.pub4.accessed .