Least Spicy Peppers: Top Mild Varieties Explained

Bell peppers (all colors), pimento peppers, and Cubanelle peppers are consistently ranked as the least spicy peppers, registering 0–100 Scoville Heat Units (SHU) on the official scale. These varieties contain negligible capsaicin, the compound responsible for heat in peppers.

When exploring mild culinary options, understanding the spectrum of least spicy peppers becomes essential for home cooks, gardening enthusiasts, and those with sensitive palates. Whether you're accommodating dietary restrictions, introducing children to vegetables, or simply prefer subtle flavors in your dishes, selecting the right mild pepper variety makes all the difference.

Understanding Pepper Heat Measurement

The Scoville scale, developed by pharmacist Wilbur Scoville in 1912, remains the standard measurement for pepper heat intensity. This scale quantifies the concentration of capsaicinoids—primarily capsaicin—in Scoville Heat Units (SHU). Modern testing uses high-performance liquid chromatography for precise measurements, though the Scoville framework persists for consumer understanding.

Peppers registering below 500 SHU fall into the 'mild' category, with the least spicy varieties measuring at the absolute bottom of the scale. This scientific approach helps consumers make informed choices when selecting peppers for specific culinary applications.

Top 5 Least Spicy Peppers for Everyday Cooking

While numerous pepper varieties exist, these five consistently rank as the mildest options suitable for sensitive palates and family-friendly recipes:

1. Bell Peppers (0 SHU) - Available in multiple colors (green, red, yellow, orange), bell peppers contain no capsaicin. Green bells are harvested early and have a slightly bitter profile, while colored varieties develop sweeter flavors as they mature. These versatile peppers work equally well raw in salads, roasted for sandwiches, or stuffed with fillings.
2. Pimento Peppers (100 SHU) - Famous for their role in stuffed olives and pimento cheese, these heart-shaped peppers offer subtle sweetness with virtually no heat. Their thick walls and juicy texture make them ideal for roasting and blending into sauces. Many commercial 'cherry peppers' are actually mild pimento varieties.
3. Cubanelle Peppers (100–1,000 SHU) - Also known as Italian frying peppers or Cuban peppers, Cubanelles provide gentle sweetness with occasional mild warmth. Their thin walls and elongated shape make them perfect for quick sautéing, stuffing, or adding to stir-fries without overwhelming other flavors.
4. Banana Peppers (0–500 SHU) - Despite their name, these yellow peppers aren't related to bananas. Mild varieties offer tangy sweetness ideal for sandwiches, pizzas, and relishes. Note that some banana pepper varieties can develop mild heat as they mature, so selecting younger specimens ensures maximum mildness.
5. Pepperoncini (100–500 SHU) - Often found pickled on Greek salads and sandwiches, these light green peppers deliver gentle warmth with distinctive vinegar notes. Fresh pepperoncini are milder than their preserved counterparts, making them suitable for those seeking peppers with lowest scoville units.

Pepper Variety	Scoville Range	Flavor Profile	Best Culinary Uses
Bell Peppers	0 SHU	Sweet, vegetal, varies by color	Raw salads, stuffed dishes, roasted vegetables
Pimento Peppers	100 SHU	Delicate sweetness	Stuffed olives, pimento cheese, roasted sauces
Cubanelle Peppers	100–1,000 SHU	Mild sweetness, occasional gentle warmth	Sautéed dishes, stuffed peppers, Italian cuisine
Banana Peppers	0–500 SHU	Tangy, slightly sweet	Sandwiches, pizzas, relishes, pickled applications
Pepperoncini	100–500 SHU	Mildly tangy with vinegar notes	Pickled applications, Greek salads, sandwiches

Practical Applications for Mild Pepper Lovers

Understanding how to incorporate least spicy peppers into daily cooking expands culinary possibilities without overwhelming heat. For parents seeking family friendly mild peppers, bell peppers offer excellent nutrient density with zero heat—particularly valuable since children often reject spicy foods. Their high vitamin C content exceeds even citrus fruits by weight.

Chefs specializing in mild cuisine appreciate Cubanelles for their ability to maintain structure during cooking while contributing subtle flavor. When selecting peppers with no heat for sensitive stomachs, look for smooth, glossy skin and firm flesh, which indicate peak freshness and optimal flavor development.

Gardeners interested in growing mild peppers should note that environmental stressors like inconsistent watering or extreme temperatures can occasionally cause normally mild varieties to develop slight heat. Maintaining consistent moisture and providing afternoon shade in hot climates helps preserve the delicate flavor profiles of sweet peppers with no heat.

Common Misconceptions About Mild Peppers

Many home cooks mistakenly believe that all green peppers are milder than colored varieties, but this isn't accurate. Green bell peppers are simply unripe versions of red, yellow, or orange bells. As peppers mature and change color, their sugar content increases while capsaicin levels remain unchanged at zero.

Another frequent error involves confusing banana peppers with pepperoncini. While both appear similar and occupy the mild category, they belong to different species with distinctive flavor profiles. True pepperoncini have a more pronounced tang, especially when pickled, while banana peppers offer cleaner sweetness—an important distinction for those seeking specific mild peppers for cooking.

Selecting and Storing Mild Peppers

When shopping for non spicy peppers, examine them carefully for firmness and vibrant color. Avoid specimens with wrinkles, soft spots, or dull skin. Heavier peppers for their size typically contain more moisture and better flavor. Store unwashed peppers in the crisper drawer of your refrigerator for up to two weeks.

For gardeners cultivating mild peppers, remember that cross-pollination between hot and sweet varieties won't affect the current season's fruit heat level, though it may influence seeds saved for future planting. Maintaining physical separation between hot and mild varieties prevents accidental cross-pollination.

Which bell pepper color is the least spicy?

All bell pepper colors (green, red, yellow, orange) register 0 Scoville Heat Units and contain no capsaicin. Green bells are simply unripe versions of the colored varieties, which develop sweeter flavor as they mature but maintain identical heat levels of zero.

Can normally mild peppers ever become spicy?

Under extreme environmental stress like drought or temperature fluctuations, normally mild peppers might develop trace amounts of capsaicin, but this rarely exceeds 100 SHU. True mild varieties like bell peppers maintain zero heat under normal growing conditions.

What's the difference between banana peppers and pepperoncini?

Banana peppers typically have a cleaner sweetness (0-500 SHU) while pepperoncini offer more tang (100-500 SHU). They belong to different species - banana peppers are Capsicum annuum while pepperoncini are Capsicum frutescens. Visually, pepperoncini have a more wrinkled appearance.

Are there any health benefits to eating mild peppers?

Yes, mild peppers like bell peppers contain high levels of vitamin C (exceeding citrus fruits by weight), vitamin A, and antioxidants. They provide these nutrients without the gastrointestinal irritation that spicy peppers can cause for sensitive individuals.

How can I grow the mildest possible peppers in my garden?

To ensure maximum mildness, grow verified mild varieties like bell peppers or Cubanelles, maintain consistent watering, provide afternoon shade in hot climates, and avoid planting near hot pepper varieties to prevent accidental cross-pollination that could affect future seeds.