Mild Peppers Guide: Top Low-Heat Varieties for Cooking

Bell peppers (all colors), banana peppers, cubanelle peppers, pimento peppers, pepperoncini, and sweet Hungarian peppers are the mildest varieties, typically measuring under 500 Scoville Heat Units (SHU). These peppers provide flavor without significant heat, making them ideal for sensitive palates, children's meals, and dishes where you want vegetable sweetness without spiciness.

Understanding which peppers qualify as mild helps home cooks and food enthusiasts create balanced dishes without unexpected heat. Mild peppers generally register below 500 Scoville Heat Units (SHU), the measurement scale for capsaicin concentration that determines pepper spiciness. This stands in stark contrast to medium-heat peppers like jalapeños (2,500-8,000 SHU) or extremely hot varieties such as habaneros (100,000-350,000 SHU).

What Makes a Pepper Mild?

The mildness of peppers depends primarily on their capsaicin content—the compound responsible for heat. Peppers classified as mild contain minimal capsaicin, usually concentrated in the seeds and white membranes. When selecting mild peppers, look for varieties specifically bred for sweetness rather than heat. The Scoville scale provides an objective measurement, with true mild peppers falling at the very bottom of this spectrum.

Top Mild Pepper Varieties Compared

Pepper Variety	Scoville Heat Units	Flavor Profile	Best Culinary Uses
Bell Peppers (all colors)	0 SHU	Sweet, grassy, slightly fruity	Salads, stir-fries, stuffed peppers, raw applications
Banana Peppers	0-500 SHU	Tangy, slightly sweet, mild acidity	Pickling, sandwiches, pizza toppings, relishes
Cubanelle Peppers	100-1,000 SHU	Sweet, earthy, subtle fruitiness	Stir-fries, Italian dishes, roasting, frying
Pepperoncini	100-500 SHU	Tangy, slightly bitter, vinegary when pickled	Greek salads, sandwiches, antipasti platters
Pimento Peppers	100-500 SHU	Very sweet, succulent, mild earthiness	Cheese spreads, olive stuffing, roasted dishes

Bell Peppers: The Ultimate Mild Option

Bell peppers represent the mildest category with precisely 0 Scoville units—they contain no capsaicin. Available in green, red, yellow, orange, and purple varieties, these peppers offer different flavor profiles while maintaining zero heat. Green bells are more vegetal and slightly bitter, while red, yellow, and orange varieties develop increasing sweetness as they mature. Many home cooks searching for what peppers are mild and sweet find bell peppers their most reliable option.

Banana Peppers: Tangy Mildness

Often confused with hot Hungarian wax peppers, true banana peppers deliver mild tanginess without significant heat. Their bright yellow color and curved shape resemble bananas, hence the name. When selecting banana peppers, look for firm, glossy specimens without wrinkles. These peppers work exceptionally well for those seeking mild pepper varieties for cooking that still provide distinctive flavor. Pickled banana peppers add brightness to sandwiches and salads without overwhelming heat.

Cubanelle Peppers: Italian Kitchen Staple

Cubanelles, sometimes called frying peppers or sweet Italian peppers, offer slightly more complexity than bell peppers while remaining decidedly mild. Their thin walls and sweet-earthy flavor make them ideal for quick cooking methods. Many Italian-American dishes traditionally use cubanelles rather than bell peppers for their superior flavor absorption. If you're wondering which bell peppers are mild alternatives with more character, cubanelles provide that perfect middle ground.

Pepperoncini vs. Pimentos: Understanding the Difference

Though often used interchangeably, pepperoncini and pimentos represent distinct mild pepper varieties. Pepperoncini typically show more tanginess, especially when pickled, while pimentos deliver pure sweetness. Pimentos' thick walls and juicy texture make them perfect for stuffing olives—a common sight in grocery stores. For those with low heat peppers for sensitive stomachs, both varieties provide gentle flavor without digestive discomfort.

Culinary Applications for Mild Peppers

Mild peppers excel in applications where heat would overwhelm other ingredients. Consider these usage tips:

• Raw preparations: Bell peppers shine in salads, crudités, and sandwiches where their crisp texture and sweet flavor remain intact
• Cooking methods: Roast or grill cubanelles and banana peppers to enhance their natural sugars
• Substitutions: When a recipe calls for mild heat but you prefer none, replace jalapeños with equal parts bell and banana peppers for mild peppers substitute for jalapeños
• Child-friendly meals: Incorporate finely diced bell peppers into sauces, casseroles, and meatloaf for added nutrition without heat

Growing Mild Peppers at Home

Gardening enthusiasts can easily cultivate mild peppers. Bell peppers require 65-80 days to maturity, while banana peppers mature in about 70 days. For best results:

• Plant after last frost when soil temperatures exceed 65°F (18°C)
• Provide 6-8 hours of direct sunlight daily
• Water consistently to prevent blossom end rot
• Harvest bell peppers when they reach full size but before color change for traditional green flavor, or allow to ripen to red, yellow, or orange for sweeter taste

Storing Mild Peppers for Maximum Freshness

Proper storage extends the shelf life of mild peppers significantly. Keep these tips in mind:

• Refrigerate unwashed peppers in the crisper drawer for 1-2 weeks
• Store in perforated plastic bags to maintain humidity without excess moisture
• Freeze roasted or raw peppers for up to 6 months (blanch first for best texture)
• Pickling banana peppers or pepperoncini preserves them for 6-12 months

What's the mildest pepper you can buy?

Bell peppers are the mildest commercially available peppers with 0 Scoville Heat Units. All color varieties—green, red, yellow, orange, and purple—contain no capsaicin, making them completely heat-free while offering varying degrees of sweetness.

Are all bell peppers mild?

Yes, all bell pepper varieties are mild with 0 Scoville Heat Units. The different colors represent maturity stages rather than different species. Green bells are harvested earliest and have a more vegetal flavor, while red, yellow, and orange bells are fully mature and significantly sweeter, but none contain heat-producing capsaicin.

Can mild peppers ever be hot?

Occasionally, environmental stressors like extreme temperatures or inconsistent watering can cause mild pepper varieties to develop trace amounts of capsaicin, but this rarely exceeds 500 Scoville units. True mild varieties like bells, banana peppers, and cubanelles maintain their mild character under normal growing conditions. If a supposedly mild pepper tastes unusually hot, it may have been mislabeled or cross-pollinated with a hot variety.

What mild peppers work best for stuffed pepper recipes?

Bell peppers are ideal for stuffed pepper recipes due to their large size, thick walls, and complete lack of heat. Green bells provide a more traditional flavor, while red or yellow bells add natural sweetness that complements fillings. Cubanelle peppers work well for smaller stuffed pepper portions with more flavor complexity while remaining mild.

How can I tell if a mild pepper has gone bad?

Signs that mild peppers have spoiled include soft, wrinkled skin; slimy texture; dark spots that spread beyond minor blemishes; and any sour or fermented odor. Bell peppers typically last 1-2 weeks refrigerated, while banana peppers and cubanelles may show signs of spoilage slightly sooner due to thinner walls.