Skip to main content

Bell Pepper Smoothie

This kid-approved smoothie combines veggies with sweet berries and pineapple. A tasty way to add more veggies to your meals!
Kid friendly
Creamy and purple Bell Pepper Smoothie is displayed in a glass.
Prep time: 5 minutes
Makes: 4 cups
Nutrition Facts: View label

Ingredients

1 medium banana, peeled fresh or frozen
1 can (8 ounces) pineapple, drained
½ cup red bell pepper, seeded and chopped (about 1 small pepper)
2 cups frozen mixed berries
1 cup water

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh fruits and vegetables under running water before preparing.
  3. Combine all ingredients in a blender or food processor.
  4. Blend until smooth.
  5. Serve Immediately.
  6. Refrigerate or freeze leftovers within 2 hours.

Notes

  • For a sweeter smoothie reserve and add juice from the canned pineapple. Use less water if adding juice.
  • Use any combination of berries.
  • Frozen bell peppers from the store can be used but should be cooked first according to package directions.

Comments

This is a flavorful berry smoothie with hidden veggies. The taste is sweet with a hint of savory. The red bell pepper smell is potent when drinking the smoothie, but the taste is more subtle. To decrease the bell pepper taste, I would add the juice from the crushed pineapple can. I used a frozen banana and it was a perfect smoothie texture. I recommend this smoothie, especially if you are a red bell pepper lover. 

This is a super simple smoothie recipe that sneaks in vegetables without noticing too much. The bell pepper flavor can be a little overwhelming but you can easily fix this by adding a little more of a favorite ingredient. 

I took this recipe to my event last Saturday, and it was very well received. People were surprised to know that the smoothie had bell pepper, but they loved it. They were asking for the recipe because they wanted to make it at home.

I tried this with a class of adults and the bell pepper flavor was pretty intense, almost overwhelming.  It was better when we diluted the smoothie with more juice (we added orange juice), but still not a class favorite.

You might also like...

Recipes A to Z (without photos)

Stuffed Peppers with Turkey and Vegetables
Platter of multicolored baked bell peppers stuffed with ground turkey, vegetables and mushrooms.

Stuffed Peppers with Turkey and Vegetables

Colorful bell peppers filled with ground turkey, fresh vegetables and delicious Italian flavors.
Prepare:
10 minutes
Cook:
90 minutes
Makes:
6 Pepper Halves
Southwestern Stuffed Potatoes
Platter of potatoes stuffed with beans, corn, salsa and sprinkled with melted cheese.

Southwestern Stuffed Potatoes

Potatoes are topped with southwest-style toppings for a simple and tasty microwave meal.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
4 potato halves
Stovetop Amaranth
Big bowl of cooked amaranth.

Stovetop Amaranth

Creamy and slightly nutty. Add fruit, honey and your favorite spices for a delicious breakfast.
Prepare:
5 minutes
Cook:
30 to 35 minutes
Makes:
about 2 ½ cups
Black-Eyed Pea Salad
Bowl of Black-Eyed Pea Salad

Black-Eyed Pea Salad

You’ll love the fresh flavors, textures and versatility of this salad that features black-eyed peas.
Prepare:
20 minutes
Makes:
6 cups
Stovetop Farro
Bowls of cooked farro.

Stovetop Farro

A slightly nutty-tasting whole grain with a chewy texture. Make a batch ahead for quick grain bowls and stir-fries.
Prepare:
5 minutes
Cook:
35 to 45 minutes
Makes:
2 ½ cups
Veggie Skillet Eggs
Pan of vegetable and egg mix topped with tomato slices.

Veggie Skillet Eggs

Quick and healthy breakfast packed with veggies and cheddar cheese.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
8 wedges