1 piece (medium) of Red Kapya Pepper (120 g) has 37 calories. That works out to 31 calories per 100 g. It contains 7.2 g of carbs, 1.3 g of protein, 0.4 g of fat and 2.5 g of fiber. Its 152.4 mg of Vitamin C covers 169% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.

What is Red Kapya Pepper?

Red Kapya Pepper is a long, thick-fleshed sweet pepper, widely used in Turkish and Balkan cooking. It has a mild sweetness and a crisp bite when raw; roasting makes it tender and brings out a deeper, sweeter flavour. In Turkey it is eaten sliced with breakfast, added to salads and home-cooked dishes, or roasted for meze. It also works well in sandwiches, sauces and stuffed-pepper recipes.

It is a light vegetable with fibre and vitamin C. Roast it whole, peel away the loosened skin and serve with olive oil, garlic and herbs, or fold it into a grain or bean salad. For a lighter preparation, grill or bake it rather than frying.

Red Kapya Pepper Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

· 2% DV

Protein

1.1g

· 2% DV

Fat

0.3g

· 0% DV

Fiber

2.1g

· 8% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 77% · Protein 14% · Fat 9%

Red Kapya Pepper Vitamins & Minerals

Vitamins

Vitamin C

127mg · 141% DV

Vitamin A

157µg · 17% DV

0.29mg · 17% DV

Folate

46µg · 12% DV

Minerals

Iron

1mg · 6% DV

Potassium ⭐

211mg · 6% DV

Magnesium

12mg · 3% DV

Phosphorus

24mg · 3% DV

How Nutritious Is Red Kapya Pepper?

Nutrient density

Very high

80/ 100

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

49/ 100

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.

Red Kapya Pepper Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Red Kapya Pepper

To burn the 31 calories in 100 g:

🚶

8min

Walking (5 km/h)

🏃

3min

Running (8 km/h)

🚴

4min

Cycling

🏊

4min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Red Kapya Pepper Processed?

NOVA 1

Unprocessed

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 Red Kapya Pepper Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Red Kapya 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

Red Kapya Pepper Fat Profile

SATURATED

0.03g

MONOUNSATURATED

0.02g

POLYUNSATURATED

0.06g

⚖️

Omega 6:3 ratio 2:1

Below the ideal 4:1 — a good omega balance.

Compare Red Kapya Pepper

🫑vs🍅

Red Kapya Pepper vs Tomato13 kcal more per 100 g

→🫑vs🥗

Red Kapya Pepper vs Mixed Green Salad13 kcal more per 100 g

→🫑vs🫑

Red Kapya Pepper vs Red PepperSame calories per 100 g

→🫑vs🥄

Red Kapya Pepper vs Boiled Beetroot13 kcal fewer per 100 g

→

Foods Similar to Red Kapya Pepper

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Red Kapya Pepper

How do you roast a Red Kapya Pepper?

Roast a Red Kapya Pepper under a broiler, over a gas flame, or on a grill, turning it until the skin is blistered and charred all over. Cover it briefly after roasting so the steam loosens the skin.

How do you peel a roasted Red Kapya Pepper?

Let a roasted Red Kapya Pepper steam in a covered bowl or sealed container until cool enough to handle. The loosened skin should then slip off by hand; remove the stem and seeds before using the flesh.

Is a Red Kapya Pepper hot or sweet?

A Red Kapya Pepper is usually sweet and mild, not hot like a chili pepper. Its thick, fleshy walls become especially soft and sweet when roasted, which is why it is often used in dips and salads.

Can you eat a Red Kapya Pepper raw?

Yes, you can eat a Red Kapya Pepper raw. Wash it, remove the stem and seeds if you prefer, then slice it for salads, sandwiches, or snacks; its firm, thick flesh stays pleasantly crunchy.

What is the difference between a Red Kapya Pepper and a bell pepper?

A Red Kapya Pepper is typically longer and tapered, with thick flesh and a sweet flavor; a bell pepper is shorter and more block-shaped. Both can be eaten raw or cooked, but their shapes suit different recipes.

How should you store a Red Kapya Pepper?

Keep a Red Kapya Pepper dry and unwashed in the refrigerator’s crisper drawer. Wash it just before use, since trapped moisture can encourage spoilage; discard it if it develops mold or becomes slimy.

Can you freeze a Red Kapya Pepper?

Yes, a Red Kapya Pepper freezes well for cooking. Wash and dry it, remove the stem and seeds, then slice or dice it and freeze in an airtight container; thawed pepper is softer, so use it in cooked dishes.

Can you use a Red Kapya Pepper for stuffing?

Yes, a Red Kapya Pepper can be stuffed, although its long tapered shape differs from the roomy, squat shape of many bell peppers. Cut it lengthwise, remove the seeds, add your filling, and bake until the flesh is tender.

Do you need to remove the seeds from a Red Kapya Pepper?

No, removing the seeds from a Red Kapya Pepper is not necessary for safety; they are edible. Most cooks remove the seeds and pale inner ribs because they prefer the texture, especially in dips, sauces, and stuffed peppers.

Can you make pepper paste with Red Kapya Peppers?

Yes, Red Kapya Peppers are commonly cooked down into a sweet pepper paste. Remove the stems and seeds, cook the peppers until soft, blend them, then simmer the purée until thick; use a safe preservation method for long-term storage.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026