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Pan-cooked bell pepper Calories
Rich in vitamin C and antioxidants
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (chopped) of Pan-cooked bell pepper (150 g) has 113 calories. That works out to 75 calories per 100 g. It contains 10.8 g of carbs, 1.7 g of protein, 7.7 g of fat and 3.8 g of fiber. Its 108 mg of Vitamin C covers 120% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Pan-cooked bell pepper Nutrition Facts
Selected: 1 cup (chopped) · 150 g
113
KCAL / 150G
Carbs
10.8g
· 4% DV
Protein
1.7g
· 3% DV
Fat
7.7g
· 10% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 36% · Protein 6% · Fat 58%
Pan-cooked bell pepper nutrition facts table · 1 cup (chopped) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 113 kcal | |
| Total fat | 7.7 g | 10% |
| Saturated fat | 1.07 g | 5% |
| Trans fat | 0 g | |
| Sodium | 6 mg | 0% |
| Total carbohydrate | 10.8 g | 4% |
| Fiber | 3.8 g | 14% |
| Protein | 1.7 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Cup of Chopped Pan-cooked bell pepper?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 150 g | 113 kcal |
| ½ cup (chopped) | 75 g | 56 kcal |
| 100 g | 100 g | 75 kcal |
| 1 serving (small) | 100 g | 75 kcal |
| 1 piece (small) | 120 g | 90 kcal |
| 1 serving (medium) | 150 g | 113 kcal |
| 1 piece (medium) | 180 g | 135 kcal |
| 1 piece (large) | 240 g | 180 kcal |
| 1 serving (large) | 250 g | 188 kcal |
Calculated from 75 calories per 100 g.
Frequently Asked Questions About Pan-cooked bell pepper
How do you make pan-cooked bell pepper?
To make pan-cooked bell pepper, remove the stem and seeds, slice the pepper, and cook it in a lightly oiled pan over medium heat. Stir occasionally until tender, and avoid crowding the pan so the slices sauté rather than steam.
Can you cook frozen bell peppers in a pan?
Yes, frozen bell peppers can be cooked straight in a pan, but they release more moisture than fresh ones. Use a wide, hot pan and cook off the liquid before adding other ingredients; they work especially well in eggs, sauces, and stir-fries.
Why does pan-cooked bell pepper turn mushy?
Pan-cooked bell pepper can turn mushy if it is cooked too long or crowded in the pan, where it steams in its own moisture. Cut the pieces evenly, use a wide pan, and stop cooking when they are tender but still hold their shape.
Should you peel bell peppers before cooking them in a pan?
No, you usually do not need to peel bell peppers before pan-cooking them. Their skin softens as they cook and is edible; remove it only if you dislike the texture, or if a recipe specifically calls for peeled peppers.
Which color bell pepper is best for pan cooking?
Any color works for pan-cooked bell pepper. Red, orange, and yellow peppers taste sweeter, while green peppers have a more vegetal, slightly bitter flavor. Choose based on the taste you want or combine colors for variety.
What seasonings go well with pan-cooked bell pepper?
Garlic, black pepper, paprika, and dried herbs pair well with pan-cooked bell pepper. Add garlic near the end so it does not burn, and finish with lemon juice or fresh herbs if you want a brighter flavor.
Can you reheat pan-cooked bell pepper?
Yes, pan-cooked bell pepper reheats well in a skillet over medium heat or in the microwave. Reheating it briefly in a pan helps remove extra moisture and restore some of its sautéed texture.
Is pan-cooked bell pepper good for you?
Yes, pan-cooked bell pepper can be part of a nutritious meal, and bell peppers provide vitamin C and antioxidants. Cooking can reduce some vitamin C, while the amount of oil used affects the finished dish's overall energy content.
Does cooking bell pepper destroy its vitamin C?
No, cooking bell pepper does not destroy all of its vitamin C, though heat can reduce some of it. A shorter cooking time helps limit the loss, so sauté the pepper only until it reaches the texture you prefer.
What can you serve with pan-cooked bell pepper?
Pan-cooked bell pepper goes well with eggs, beans, grilled fish, or roasted meat. You can also tuck it into a sandwich or grain bowl, or serve it as a simple vegetable side with herbs and a squeeze of lemon.
Pan-cooked bell pepper Vitamins & Minerals
Vitamins
Vitamin C
108mg · 120% DV
B6
0.36mg · 21% DV
Vitamin E
1.8mg · 12% DV
B3
1.35mg · 8% DV
Minerals
Copper
0.12mg · 13% DV
Potassium ⭐
315mg · 9% DV
Manganese
0.2mg · 9% DV
Phosphorus
38mg · 5% DV
Sodium
6mg · 0% DV
Pan-cooked bell pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pan-cooked bell pepper
To burn the 113 calories in 1 cup (chopped) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Pan-cooked bell pepper?
Pan-cooked bell pepper is made by softening sliced or whole bell peppers in a skillet, usually with a little oil. It is a simple home-cooking preparation rather than a dish tied to one particular region, and the pepper’s colour and ripeness shape its sweetness. Cooked until tender, it becomes juicy and mellow, with lightly browned edges if left in the pan a little longer.
Serve it warm as a side, fold it into eggs, or add it to sandwiches, grain bowls and salads; it also works well at room temperature. It contributes vitamin C, antioxidants and fibre, while the amount of oil used affects how rich it is. For a lighter version, use just enough oil to coat the pan and let the peppers soften under a lid.
How Nutritious Is Pan-cooked bell pepper?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Pan-cooked bell pepper Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Pan-cooked bell pepper Contain Allergens?
No known major allergens
Which Diets Is Pan-cooked bell pepper Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Pan-cooked bell pepper Fat Profile
SATURATED
1.07g
MONOUNSATURATED
4.77g
POLYUNSATURATED
1.14g
Omega 6:3 ratio 35.7:1
Above the ideal 4:1 (35.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.