Allergen note
Yellow pepper is generally well-tolerated and not a common allergen. Introduce it cooked and pureed to reduce choking risk and watch for any rare digestive reactions.
How to serve
For infants 6+ months, steam and puree a quarter of a pepper; for toddlers, serve 2-3 thin, soft-cooked strips as a finger food.
Preparation
Steam or roast yellow pepper until very soft, then puree for infants or finely chop for toddlers, always removing the skin and seeds first to ensure it's easy to swallow and digest.
Texture and choking risk
Yellow peppers are low risk when cooked until soft and cut into thin, manageable strips; always supervise closely during meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries yellow pepper, note any reaction and see it in the allergen tracker.
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