Mini Sweet Peppers is safe for babies from 6 months old. How you prepare it changes as your baby grows. Here is exactly what to do at each stage.
Choking risk: medium
Medium choking risk. Follow the prep guidance below carefully and stay within arm's reach.
Flavor guide
Raw mini sweet peppers are crisp, juicy, and intensely sweet with a fruity, almost candy-like flavor and none of the grassy bitterness of green bell peppers. Roasting deepens that sweetness to a rich, jammy concentrate and softens the flesh to a silky texture perfect for babies. They pair naturally with olive oil, garlic, tomato, eggs, ricotta, mild spices, and lemon.
Halve lengthwise, remove seeds and membrane. Roast at 400F for 20-25 minutes until very soft. The skin blisters and peels easily after roasting, peel for smoother texture. Offer halves as a finger food.
Serving ideas
Roasted halves or strips. Soft enough for easy gumming. The concentrated sweet flavor makes them a crowd pleaser. Steam until very soft as an alternative to roasting.
Serving ideas
Raw strips for snacking, stuffed and baked, or roasted alongside other vegetables.
Serving ideas
Halve and seed, roast if desired, freeze on a tray, then bag. Use frozen in cooked dishes. Not ideal raw after freezing.
Ingredients
Steps
Egg is a top allergen. This recipe doubles as an egg allergen introduction. Watch for reactions for 3 days after first serving.
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