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)

Cornbread
Square pieces of yellow cornbread on plates.

Cornbread

Enjoy this tasty bread made with pantry ingredients and ready in half an hour. It's the perfect addition to any beans, soup or stew.
Prepare:
10 minutes
Cook:
20 to 25 minutes
Makes:
12 pieces
Parmesan Peas
Platter of peas and parmesan with a lemon slice.

Parmesan Peas

A quick and easy recipe of buttery peas with creamy parmesan and a hint of lemon. Ready in minutes!
Prepare:
5 minutes
Cook:
10 minutes
Makes:
4 cups
Roasted Honey Mustard Brussels Sprouts
Bowl of seasoned and browned brussels sprout halves.

Roasted Honey Mustard Brussels Sprouts

Roasted Brussels sprouts with sweet honey and tangy mustard. Only 5 ingredients!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
2 Cups
Peachy Keen Flavored Water
Glasses of fruit flavored water with sage.

Peachy Keen Flavored Water

Enjoy the taste of summer in this refreshing flavored water.
Prepare:
5 minutes
Makes:
6 servings
Roasted Zucchini
Platter of tender zucchini spears.

Roasted Zucchini

A simple recipe for roasting zucchini. Ready in 30 minutes or less!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 Cups
Chicken Cabbage Stir-Fry
Green cabbage with strips of chicken on a plate.

Chicken Cabbage Stir-Fry

Quick dinner idea combining crisp-tender veggies with ginger, garlic and soy sauce. You can change the veggies and proteins to fit what you have on hand.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
6 Cups