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Red Bell Pepper
Capsicum annuum
Low FODMAP
High in Vitamin C
Safe Raw
Fresh red bell pepper

FODMAP/SIBO Rating

Safe

Serving Size Consideration: One medium red bell pepper or sliced

Safe Serving Size: Can be consumed in large portions

Active Compounds: Capsaicin, beta-carotene, lycopene, and vitamin C

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely problematic

Specific symptoms: Minimal to none in most individuals

Typical reaction time frame: Usually within 0-2 hours if any reaction occurs

Individual variation: Very low variation between individuals

Safe Alternatives

cucumber

Cucumber

zucchini

Zucchini

carrots

Carrots

Substitution ratio: 1:1 replacement in recipes

Processing Effects

Safe to eat raw

Safe when cooked

Safe when roasted

Safe when grilled

Stacking Considerations

Avoid combining with:

  • onion
  • garlic
  • mushrooms

Safe complementary foods: Can be safely combined with most low FODMAP vegetables and proteins

Reintroduction Guidelines
  1. Not typically needed for reintroduction as it's a low FODMAP food
  2. Can be consumed freely during elimination phase
  3. Start with small portions if concerned

Signs of success: No digestive distress, comfortable digestion

Hidden Sources

Common products containing garlic:

  • mixed vegetable dishes
  • stir-fries
  • salads
  • sauces
  • salsas

Alternative names: capsicum, sweet pepper, bell pepper

Individual Variables

Factors affecting tolerance:

  • Overall digestive sensitivity
  • Preparation method
  • Portion size
  • Individual tolerance

Tip: Most people can tolerate red bell peppers well, but start with small portions if you're new to them