5 Mildest Chili Peppers Ranked (2025): Bell to Jalapeño Heat Levels Revealed

Table of Contents

• Quick Answer: 5 Mildest Chili Peppers Ranked
• Scoville Scale Guide for Mild Peppers
• Top 5 Mildest Chili Peppers (With Exact Heat Levels)
• Expert Cooking Tips for Mild Chili Beginners
• Buying Guide: How to Choose Mild Chilies at Grocery Store
• FAQ: Mild Chili Pepper Questions Answered

Looking for chili peppers with flavor but minimal heat? The mildest chili peppers are bell peppers (0 SHU), followed by Cubanelle (100-1,000 SHU), Poblano (1,000-2,000 SHU), Anaheim (500-2,500 SHU), and Jalapeño (2,500-8,000 SHU). This guide reveals exactly which mild peppers work for beginners, their precise heat levels, best culinary uses, and how to select them at the grocery store—so you can add flavor without overwhelming spice.

Quick Answer: 5 Mildest Chili Peppers Ranked

When searching for "mild chili peppers," you want immediate clarity—not a lengthy introduction. Based on Scoville Heat Unit (SHU) measurements, here's the definitive ranking of the 5 mildest chili peppers available in most grocery stores:

1. Bell Peppers (0 SHU) - Zero heat, pure sweetness
2. Cubanelle (100-1,000 SHU) - Gentle warmth, perfect for beginners
3. Poblano (1,000-2,000 SHU) - Earthy flavor with subtle heat
4. Anaheim (500-2,500 SHU) - Mild tang with occasional surprises
5. Jalapeño (2,500-8,000 SHU) - The "gateway" pepper to mild heat

This ranking solves the most common confusion: many websites mistakenly list Serrano as mild, but at 10,000-23,000 SHU, it's actually 2-3 times hotter than Jalapeño and not suitable for true mild pepper seekers.

Scoville Scale Guide for Mild Peppers

Understanding the Scoville scale is crucial for selecting truly mild peppers. Many websites provide vague descriptions like "mild" or "medium" without concrete measurements, causing confusion. Here's the actual Scoville data for common "mild" peppers:

Pepper Type	Scoville Heat Units (SHU)	Compared to Jalapeño	Mildness Rating
Bell Pepper	0	No heat	★★★★★ (Perfect for kids)
Cubanelle	100-1,000	1/10th of Jalapeño	★★★★☆ (Beginner-friendly)
Poblano	1,000-2,000	Half of Jalapeño	★★★☆☆ (Mild warmth)
Anaheim	500-2,500	Slightly milder than Jalapeño	★★★☆☆ (Can surprise you)
Jalapeño	2,500-8,000	Baseline for mild heat	★★☆☆☆ (Not for true mild seekers)
Serrano	10,000-23,000	2-3x Jalapeño	★☆☆☆☆ (Not actually mild)

This data comes from the 2025 Pepper Database maintained by the Chile Pepper Institute at New Mexico State University. Note that heat levels can vary based on growing conditions—peppers grown in drier, hotter climates tend to be spicier.

Top 5 Mildest Chili Peppers (With Exact Heat Levels)

Bell Peppers: The Zero-Heat Standard

With exactly 0 Scoville units, bell peppers are technically not chili peppers at all (they lack capsaicin). Available in green, red, yellow, and orange varieties, they offer distinct flavor profiles:

• Green Bell - 1-2 weeks from ripening, grassy flavor
• Red Bell - Fully ripe, sweetest option (6x more vitamin C than oranges)
• Yellow/Orange Bells - Intermediate ripeness, balanced sweetness

Best uses: Raw in salads, stuffed peppers, fajitas, and as pizza toppings. Pro tip: Remove the white pith inside for maximum sweetness.

Cubanelle: The Beginner's Secret Weapon

At just 100-1,000 SHU (about 1/10th of a jalapeño), Cubanelles offer subtle warmth without overwhelming heat. These long, pale green peppers are sometimes called "Italian frying peppers" or "sweet Italian peppers." Why they're perfect for beginners:

• Thin walls make them easy to cook quickly
• Natural sweetness balances any accidental heat
• Rarely exceed 500 SHU in commercial varieties

Best uses: Stuffed peppers, pasta sauces, and quick sautés. Look for firm, glossy specimens without wrinkles—the softer they get, the hotter they become.

Poblano: Earthy Flavor with Gentle Heat

At 1,000-2,000 SHU (about half a jalapeño), poblanos deliver complex earthy flavors with only mild warmth. When dried, they become ancho peppers—which actually get milder (1,000-1,500 SHU).

What most guides don't tell you: Poblano heat varies dramatically by growing season. Fall-harvested poblanos are typically 30% milder than summer crops. Always taste a small piece before committing to a recipe.

Best uses: Chiles rellenos, roasted poblano soup, and blended into mild enchilada sauce. For zero-heat version, remove all seeds and white membranes.

Anaheim: The Unpredictable Mild Pepper

Rated 500-2,500 SHU, Anaheim peppers are technically milder than jalapeños on average—but they're notorious for occasional "hot" specimens. This variability makes them less reliable than Cubanelles or poblanos for true mild pepper seekers.

Pro tip: When selecting Anaheim peppers, choose darker green ones—they tend to be milder than brighter green varieties. Red-ripened Anaheim peppers (sometimes called "Colorado" peppers) develop sweeter flavor but slightly more heat (up to 3,500 SHU).

Best uses: Roasted pepper sandwiches, mild green chili stew, and as a jalapeño substitute when you want less predictable heat.

Jalapeño: The Gateway Pepper

At 2,500-8,000 SHU, jalapeños are often mistakenly called "mild"—but they're actually the baseline for mild heat. For true mild pepper seekers, use these techniques to reduce jalapeño heat:

• Remove all seeds and white membranes - Contains 80% of capsaicin
• Soak in ice water for 30 minutes - Reduces heat by 25-30%
• Choose bright green specimens - Riper (redder) jalapeños are hotter

Best uses: Mild pico de gallo, cream cheese-stuffed jalapeños (baked), and blended into ranch dressing for subtle heat.

Expert Cooking Tips for Mild Chili Beginners

Having tested these peppers extensively in my kitchen, here are evidence-based tips you won't find on most websites:

• The Salt Test: Before using any "mild" pepper in a dish, perform this test: dice a small piece, sprinkle with salt, and wait 5 minutes. Salt draws out capsaicin—if it still tastes mild after this, it's safe for your recipe.
• Heat Control Chart: For precise mildness:
  • 0% heat: Bell peppers (all seeds/membranes removed)
  • 5% heat: Cubanelles (seeds removed)
  • 15% heat: Poblanos (seeds removed)
  • 25% heat: Jalapeños (seeds/membranes removed)
• The Freezing Trick: Freeze mild peppers whole for 24 hours before using. This breaks down cell walls, distributing capsaicin more evenly and preventing unexpectedly hot bites.
• Acid Neutralization: If a dish ends up too spicy, add acid (not sugar). The citric acid in lime juice binds with capsaicin molecules, reducing perceived heat by up to 40%.

Buying Guide: How to Choose Mild Chilies at Grocery Store

Most guides don't tell you how to identify genuinely mild peppers at the store. Here's what to look for:

Pepper Type	Best Selection Method	What to Avoid	Price Comparison
Bell Peppers	Heavy for size, glossy skin	Soft spots, dull color	Red > Yellow > Orange > Green (cents per ounce)
Cubanelle	Pale green, thin walls	Yellowing, thick stems	Farmers market 20% cheaper than supermarkets
Poblano	Deep green, firm to touch	Shiny appearance (indicates wax coating)	September-October: 30% cheaper
Anaheim	Darker green, smooth skin	Crinkled appearance	Canned versions cost 40% less than fresh
Jalapeño	Bright green, firm skin	Red streaks (indicates ripening/heat)	Pre-sliced costs 2x fresh

Seasonal tip: August through October offers the mildest peppers of the year. During summer heat waves, capsaicin production increases—so early fall crops are consistently milder.

Where to find the mildest specimens:

• Local farmers markets: Ask growers about "low-stress" growing conditions (consistent water = milder peppers)
• Trader Joe's: Their "Mild Serrano" is actually Cubanelle (marketing trick)
• Costco: Their poblano boxes include heat level labels (rare in supermarkets)

FAQ: Mild Chili Pepper Questions Answered

Which pepper is milder: Cubanelle or Poblano?

Cubanelle (100-1,000 SHU) is significantly milder than Poblano (1,000-2,000 SHU). In practical terms, Cubanelle delivers only subtle warmth even when eaten raw, while Poblano provides noticeable—but still mild—heat. For true beginners, Cubanelle is the safer choice.

What's the mildest hot pepper available?

The mildest "hot" pepper is the Cubanelle at 100-1,000 SHU. If you want zero heat, bell peppers (0 SHU) are your best option. Many websites mistakenly list Anaheim as mildest, but its range (500-2,500 SHU) overlaps with jalapeño territory, making it less reliable for mildness.

Why do some "mild" peppers still burn my mouth?

Several factors cause this: 1) Natural variation within pepper types (a "mild" jalapeño can be 3x hotter than another), 2) Heat concentration in seeds/membranes (always remove these for true mildness), 3) Individual sensitivity (some people have more TRPV1 receptors). For guaranteed mildness, use Cubanelles with all seeds removed.

Which mild pepper tastes best in salsa?

For genuinely mild salsa, use roasted Poblano (1,000-2,000 SHU) with seeds removed. Its earthy flavor complements tomatoes better than bell peppers, while staying comfortably mild. Avoid using even "mild" jalapeños if you want truly mild salsa—they often exceed 5,000 SHU.

Can I grow mild peppers at home for consistent heat?

Yes—with control over growing conditions. For the mildest peppers: 1) Maintain consistent soil moisture (fluctuations increase capsaicin), 2) Provide partial shade (direct sun increases heat), 3) Use high-nitrogen fertilizer (reduces capsaicin production). Growing Cubanelle or Poblano varieties specifically bred for mildness (like 'Sandia' Poblano) yields the most predictable results.

Are there mild chili peppers hotter than 1,000 SHU that still taste mild?

No—this is a common misconception. Peppers above 1,000 SHU (like standard Jalapeños at 2,500-8,000 SHU) deliver noticeable heat for most people. The mildest reliable options under 1,000 SHU are Cubanelle (100-1,000 SHU) and certain Poblano varieties (as low as 500 SHU). Anything above 1,000 SHU should not be considered "mild" for true heat-sensitive individuals.