Are Bell Peppers Acidic? Are Bell Peppers Bad for Acid Reflux?
Medically reviewed by Lindsay Ewan, MD Updated Date: January 1, 2026
Do you know that many people believe bell peppers are vegetables? The truth, however, is that bell peppers are fruits that come in various hues, and each hue and flavor combination is unique.
Some people also wonder about the health benefits of bell peppers. And some people are concerned because they are sensitive to acidic foods. What do you think? Are bell peppers acidic?
The short answer is yes, bell peppers are slightly to moderately acidic. On the pH scale, anything with a pH under 7 is acidic, anything with a pH over 7 is alkaline, and things with a pH of exactly 7 are precisely neutral. Because the pH values of bell peppers range from 4.8 to 5, bell peppers are definitely categorized as acidic. They are not as acidic as some fruits such as citrus fruits, but they definitely do have an acidic pH. It is interesting to note that the pH level of bell peppers differs somewhat from one variety to another.
In the following article, we will dive into a lot more detail about bell peppers, including the acidity of bell peppers, the benefits of bell peppers, and their connection to acid reflux.
Are Bell Peppers Acidic or Alkaline?
The pH level of bell peppers lies between 4.8 – 5.2, which is slightly acidic. Bell peppers do not contain significant amounts of acids, and therefore tend to have only a slightly acidic pH.
The pH of Bell Peppers
The pH of bell peppers typically falls between 4.8 and 5.2 on the scale. This is correlated to the fact that they contain a fair amount of acidic compounds. Bell peppers are an excellent food with many health benefits, but if you are dealing with acid reflux, bell peppers are a food that it might be better to avoid.
Let us see the different pH values of bell papers according to their varieties.
| Variety of Bell Peppers | pH Value |
| Red Peppers | 4.82-5.24 |
| Green Peppers | 5.20-5.93 |
| Yellow Peppers | 4.45-5.45 |
| Canned Peppers | 4.22-4.92 |
From the above table, we can see the pH levels of different varieties of bell peppers. We can see that green bell peppers have the highest level of pH (meaning they are the least acidic).
In fact, green peppers have a pH that is very close to neutral. Meanwhile, canned peppers have the lowest pH, indicating that they are the most acidic.
Related Article: Is Broccoli acidic? Broccoli and Acid Reflux: Good or bad
Do Bell Peppers Make Heartburn Symptoms Worse?
Bell peppers don’t contain the chemical known as capsaicin, which is responsible for the spicy flavor of some peppers and has been shown to worsen heartburn symptoms. Those who have severe heartburn definitely need to avoid highly spicy foods.
For bell peppers, the recommendation is less black and white. Bell peppers are a good source of dietary fiber, vitamins, and minerals, but they also contain a fair concentration of organic acids. If you have significant gastroesophageal reflux disease or gastritis, bell peppers are probably a food you want to avoid.
Bell Peppers for Acid Reflux: To Eat Them or to Avoid Them?
Suppose you suffer from heartburn or acid reflux. In that case, the good news is that avoiding bell peppers is not something that is generally recommended.
Even further, people with heartburn or acid reflux issues (like all people) should eat foods rich in antioxidants, and bell peppers are rich in these compounds. Bell peppers are also rich in vitamin C.
Do Bell Peppers Cause Gastritis?
Different people may have varying degrees of tolerance for different foods. Hence, if someone experiences heartburn after consuming them, it’s probably best to steer clear of them.
Red peppers, like all the other bell peppers, are not thought to cause significant heartburn. Moreover, they are recommended as tolerable for those who suffer from gastroesophageal reflux disease.
Do Bell Peppers Help with Acid Reflux?
Bell peppers are high in potassium and contain other nutrients that can counteract the effects of highly acidic foods, making reflux symptoms less severe.
But wait – this doesn’t mean that you eat unlimited peppers. Most foods, if eaten in excess, can cause gastrointestinal upset, and bell peppers are no exception. When eaten in large quantities, bell peppers have been known to sometimes cause heartburn in susceptible people.
Should I Avoid Bell Pepper While I Have Gastritis?
Bell peppers are moderately acidic fruits, with a moderately low pH. Typically, eating them will not worsen gastritis because they do not often exacerbate any symptoms of gastritis or acid reflux.
Eating large quantities of bell peppers can sometimes result in heartburn. You should try to keep your consumption of this fruit to a moderate level if you notice that you experience severe GERD symptoms after consuming them.
Related Article: Are Peaches Acidic? Do Peaches Trigger Acid Reflux?
Should I Add Bell Peppers to My Diet?
Bell peppers are a relatively low-calorie food, and are simultaneously high in nutritional content, including several essential vitamins. Vitamin C is one example. In addition to assisting in iron absorption, vitamin C also speeds up wound healing.
It is also possible that it plays a part in preventing several health issues, such as cancer and cardiovascular disease. Let’s see some of its benefits.
Role in Lowering Blood Pressure
Specialists hypothesize that diets rich in vitamin C can assist in regulating blood pressure. Vitamin C has a diuretic effect, which helps the body get rid of excess fluid. Eliminating excess fluid from the body might assist in lowering abnormally high blood pressure.
Reduced Risk of Heart Attacks
Bell peppers also include an anticoagulant that helps prevent the blood clots responsible for heart attacks. This is in addition to the fact that bell peppers may have a role in lowering blood pressure.
Maintaining Digestive Tract Health
Bell peppers are an excellent source of dietary fiber. One important role of dietary fiber is to increase “stool bulk,” or the volume of stools. This helps the gastrointestinal system function properly, and helps to maintain and improve digestive health. A high-fiber diet also helps lower the risk of developing hemorrhoids.
Related Article: Are Raspberries Acidic and Cause Acid Reflux?
How Nutritious Are Bell Peppers?
Bell peppers have many positive qualities. They are low in calories and high in beneficial nutrients. Vitamin C and fiber are abundant in every variety.
Let us have a look at the nutrients in the table below.
| Nutrient Content | Amounts(Serving Size 1 each) |
| Energy | 30 cal |
| Protein | 1 gm |
| Carbohydrate | 7 gm |
| Vitamin C | 190 mg |
| Fiber | 2 gm |
| Fat | 0 gm |
Bell peppers are one of the healthiest foods. They can provide energy as well as provide an excellent source of fiber. Bell peppers are an excellent addition to most diets.
FAQ’s
Are bell peppers good for acid reflux?
Yes, they are – usually. The pH level of bell peppers is not very low, which means they are not acidic enough to trigger acid reflux in most people. Moreover, they are an excellent source of antioxidants, which are beneficial for general health.
Are bell peppers alkaline?
No, they are not. They are acidic, but some varieties have a pH fairly close to neutral.
Do bell peppers cause heartburn?
Generally the answer to this is no. You may be happy to learn that bell peppers do not have any capsaicin, which is the compound found in spicy peppers that can trigger acid reflux.
Bell peppers are much more easily tolerated by people who suffer from acid reflux. But as with any food, if you notice that you have symptoms after eating it, you should stop eating it until you can discuss your concerns with your doctor.
Conclusion
In the above article, we have learned many things about whether or not bell peppers are acidic. Let’s summarize to make sure you have learned the main points.
Bell peppers are an excellent food for acid reflux because of their fiber, vitamins, and antioxidants. However, if eaten in excess, they can cause distress – like most foods can.
Not everyone tolerates the same foods in the same way. If you find that you have symptoms when eating bell peppers, please avoid eating them until you can discuss these symptoms with a qualified medical professional.
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Pumpkin Brioche (with A Cinnamon Swirl)
I got my teeth whitened earlier this week. It was free, so I should’ve known better.
Besides the fact that I first had to endure the dental hygienist from hell (she gave me the most painful cleaning ever—and I usually never ever ever complain), I was put on the White Diet after the whitening. Your teeth are extremely susceptible to discoloration the 48 hours after, so you have to be very careful about what you eat.
If no one’s patented the White Diet yet, I swear I will. Here’s what Day One looked like: a white bread sandwich with mozzarella cheese and egg whites for lunch, a white bread sandwich with feta cheese and egg whites for dinner, and white bread toast topped with condensed milk (which isn’t actually white you see—it’s more a beige, which technically is still a no-no) for breakfast. I suppose none of those things are particularly healthy, but I was so afraid of eating anything not on the list that I didn’t really eat much at all. The worst part: no coffee! I walk away from this experience now knowing that I am extremely hooked on coffee and shouldn’t be allowed to operate machinery without it. In other words, it was really really hard to give it up, even for just a day. I wasted an entire morning being drowsy and sluggish, sitting in front of my computer unable to do any work.
The next day is easier since you get to drink really milky coffee with a straw, and your circle of food expands to beige and cream-colored foods. Thank god. I reverted to my usual fallback: cereal.
So that’s how I survived my white diet. I really shouldn’t be complaining though should I? I mean, I got my teeth whitened for free. My pearly whites are whiter! My smile more dazzling! My mouth looks 10 years younger!! Truthfully, the difference is negligible.
When I think about the things we do for beauty, like abstain from foods we love, I wonder where to draw the line. I mean, the whitening experience was a relative breeze compared to some of the crap people put themselves through. There was a time in my life where food was something of an enemy. Adolescence, you know.
Anyway, as you can imagine, this pumpkin brioche loaf would’ve been absolutely not allowed. Especially since the pumpkin turned its innards a light mustard-y yellow. It’s really really pretty, especially with the swirl (which I’m downplaying because it came out kind of squirrely-looking—but I’m including it in the instructions anyway because it really is delicious).
I had a bit of trouble with the dough. You know when you doubt a recipe and start tampering with it? Probably not the greatest idea when you’re dealing with something as delicate as brioche, which is this whole complicated ecosystem of ingredients. But I managed to salvage it, and it came out smelling richly of pumpkin and all its accompanying spices. It captures the taste too, but subtly. Don’t expect pumpkin pie. Instead, imagine soft and glorious air pockets, a thin, toasty crust, and a murmur of spicy pumpkin flavor. It’ll make a hell of a French toast this weekend. And I won’t have to worry about my teeth turning yellow.
Cinnamon Swirl Pumpkin Brioche
Adapted from Vermont Creamery
Makes 2 regular-sized (about 9″) loaves
For the sponge:
1/2 cup whole milk, room temperature
2 Tbsp maple syrup
2.25 tsp (1 packet) active dry yeast
1 cup AP flour
For the dough:
1/4 cup brown sugar, packed
2 tsp salt
1/2 cup pumpkin puree
4 eggs
3-3/4 cups AP flour
1/2 tsp cinnamon
1/4 tsp ginger
pinch nutmeg
pinch allspice
4 oz. (1 stick or 8 Tbsp) butter, softened
egg wash (1 egg whisked with a little water)
any combination of seeds
For the swirl:
4 Tbsp butter, softened
1/2 cup brown sugar
4 tsp cinnamon
Directions:
For the sponge:
In the bowl of a stand mixer fitted with the paddle attachment, mix the milk, maple syrup, and yeast. Let stand for about 10 minutes until bubbly, then add the flour. Mix until smooth. Cover and let rise until the sponge has doubled, about an hour.
For the dough:
To the sponge, add the brown sugar, salt, pumpkin, and eggs, and mix until incorporated. Switch out the paddle attachment for the hook attachment and add the flour and spices and mix until just combined. On low speed, add the butter, a Tbsp at a time, allowing each piece to be fully incorporated into the dough. Increase the speed to medium-high and continue mixing until the dough is shiny and starts pulling away from the sides of the bowl. It’ll make a slapping sound. If it’s not coming together, add flour, a Tbsp at a time, until it does. The dough’s going to be very sticky, so don’t add too much flour, only enough so it holds together.
Transfer the dough to a well-oiled, large bowl and cover it with plastic wrap. Once it’s doubled in size, an hour to two, deflate the dough, fold it in half (tucking the seam at the bottom), and let it rise again, this time in the fridge overnight.
The next day, let the dough come to room temperature, about an hour, then, on a lightly floured surface, cut it in half. It’s going to be sticky, but resist the urge to add too much flour. With each half, roll it out to the approximate width of your loaf pan (about 9″) and about double that in length.
For the swirl, use half the ingredients for each loaf. Combine the brown sugar and cinnamon. Spread the butter evenly across the surface of the dough, and sprinkle the brown sugar mix on top.
Starting on the short side, roll the dough into a tightly-packed cylinder. Pinch the ends and fold them under and into the bottom seam. With the bottom seam facing down, gently transfer the loaves into buttered loaf pans. Cover and let rise until doubled in size.
Preheat your oven to 400 degrees. Once the loaves are ready, brush them with the egg wash and sprinkle any seeds you’re using on top. Place them in the oven and bake for 10 minutes. Then reduce the heat to 350 degrees and bake for another 15 minutes, or until the tops of the loaves are golden brown and glossy.
Note: I actually baked my dough into one monster loaf and four large rolls, but the dough should be enough for two loaves.
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