Food $ense Kids
Bell Pepper
Written by: Kelsey Rich, RD
Brought to you by the Utah Food $ense program
Part 1 of the Preschool Obesity Prevention: Family Mealtime and Overcoming Barriers
Objectives
Participant will:
1.
2.
3.
4.
Participate in a cooking/food sensory experience and sample food.
Participate in a physical activity or game that reinforces food concept.
Identify food name through reading, writing or other activity.
Participate in a food exposure experience by doing an art, craft or other activity.
Teacher Instructions:
*Background facts and information for the teacher is included on page 8.
This curriculum is to be used in a variety of ways. If time is limited, pick one food experience and one
activity to supplement. Each activity is to be approximately 10-15 minutes. Additional activities are
included in the back of this lesson that can be substituted or included in the lesson.
Required Materials:
 Introduction materials - (page 2).
 Ingredients for recipes and materials for food demonstration
 Physical activity materials (page 2-3).
 Reading/writing activity materials - (page 3).
 Art, craft and other activity materials - (page 3).

Utah Food $ense – required paperwork for program.
Optional Supplemental Materials:

Extra picture of bell peppers on page 13.
Preparation Required:
 Review lesson plan.
 Review teacher background information.
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
Chop bell peppers for introduction sensory activity.
Gather ingredients and materials needed to demonstrate the recipes.
Cut out bell peppers on page 7 for the “Pattern Pepper” worksheet.
Make copies of recipes and take home messages handout you wish to distribute (see page 13) –
enough for all class participants to take home to families.
 Make copies of all required paperwork for lesson.
LESSON PLAN
Introduction
Time: 5 minutes
 Show children the pictures on page 9, 10, and 12 and ask children if they know what they are.
 Ask children:
o How do bell peppers taste? Sweet and crunchy, not spicy
o Have you eaten bell peppers before?
o What colors can bell peppers be? Red, green, orange, yellow, purple, white, gold
 Red, yellow, and orange peppers are ripened green peppers. As the green pepper stays
on the vine it changes colors and becomes sweeter.
 Bell peppers can be used with different foods….salads, raw, vegetable dips, stir fry, pasta, etc.
 Have children sample the yellow, orange, green, and red peppers.
o Can they taste a difference?
o Which one is sweeter?
o What one was their favorite?
Objective 1: Participate in a cooking/food sensory experience and sample food.
Time: 15 minutes
Choose a recipe that will work for your lesson:
 Kale and Pepper Pasta
 Roasted Peppers
 Simple Sautéed Peppers and Onions

Objective 2: Participate in a physical activity or game that reinforces food concept.
Time: 10 minutes
 Red pepper, green pepper
o Play red pepper, green pepper (like red light, green light).
o In a large room, have children line up against a wall. Stand across the room from the
children. When you say “green pepper” and hold up a green pepper children can run
towards you and when you say “red pepper” and hold up a red pepper children should
stop. If a child doesn’t stop when “red pepper” is said, they must take two steps back. The
first child to reach you gets to take your spot.
Objective 3: Identify food name through a reading, writing or other activity.
Time: 15 minutes

Patterning
o Choose a Pattern Peppers worksheet for the children based on their skill level. (Found on
page 5 or 6).
o Give each child a pattern worksheet and paper cut outs of peppers found on page 7.
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(Optional: The children can also cut out their own pictures if desired.)
o In the first section of the worksheet, have the children glue the match to the pattern in the
boxes underneath the pattern.
o In the second section:
 Option 1 (Page 5) : Have the children make up their own pattern. Have children glue
their pattern in the boxes on the bottom of the page.
 Option 2 (Page 6): Have the children complete the pattern and glue their answers in
the boxes.
Objective 4: Participate in a food exposure experience by doing an art, craft, or
other activity.
Time: 10 minutes
 Have children color the coloring page (pg. 11) using the colors of bell peppers (red, green, orange,
yellow).
_____________________________________________________________________________
Conclusion:
Time: 5 minutes
 What is it? Where does it grow?
 What can you make with it?
 What colors can a bell pepper be?
 How does it help your body?
 Discussion of food experience—What was your favorite part?
 Did you like the food?
Resources :
http://extension.usu.edu/fsne/htm/farmers-market-recipes -Kale and Pepper Pasta
http://extension.usu.edu/admin/files/uploads/Viva%20Vegetables%20Pepper%20Recipes%20FINAL%20with%
20Photos.pdf –Southwestern Coleslaw
Did you know? Bell peppers are
really a fruit! They are high in
vitamin A and contain more vitamin
C than citrus fruits! Studies support
the view that bell peppers have a
protective effect against cataracts,
rheumatoid arthritis, and lung
cancer.
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low
income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S.
Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political
beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W.,
Washington, D.C. 20250-9410 or call (800)795-3572.
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RECIPES
TOPIC: Bell Peppers
Kale and Pepper Pasta
Ingredients:
12 oz. pasta (bow tie is great in this recipe)
1 tbsp olive oil
1 green bell pepper
1 red bell pepper
2 - 4 cups chopped kale
4 cloves garlic, minced
1 pinch dried or fresh basil
1 pinch ground cayenne pepper
Salt and ground black pepper to taste
Feta or parmesan cheese (optional)
Directions: Bring a large pot of water to boil, add pasta and cook for 8 to 10 minutes. Heat oil in a skillet
over medium heat. Stir in red and green pepper, kale and garlic. Season with basil, cayenne, salt and
pepper. Cook until vegetables are tender. Toss pasta and vegetable mixture together and serve. Add some
feta cheese crumbles or grated parmesan for an added zip (optional).
Roasted Peppers
Ingredients:
3-4 Red, Green and Orange Bell Peppers, cut into thin strips
¾ C Olive Oil
1 Clove garlic, minced
5 basil leaves, finely sliced
½ tsp. dried oregano
Salt and pepper to taste
Directions:
Combine olive oil, garlic, basil, oregano, salt and pepper. Dip pepper strips in oil mixture, place on oiled
pan over medium heat. Cook for 3-4 minutes or until tender.
Simple Sautéed Peppers and Onions
Ingredients:
1-2 T. Olive Oil
3-4 Red and Green bell peppers, stemmed, seeded, cut into thin strips
1-2 Large Onions cut into thin strips
Salt and Pepper to taste
Directions:
Place oil in large, deep skillet and turn to medium high. One minute later add peppers and onions. Cook
until peppers and onions are lightly browned and tender. Season with salt and pepper
Can be added to pasta, fajitas, breakfast burritos, hamburgers, hot dogs, or as a side dish.
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low
income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S.
Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of
discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.
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Patterning Peppers
Can you match this pattern?
Can you make your own pattern?
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Patterning Peppers
Can you match this pattern?
Can you finish this pattern?
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Preschool Curriculum
Bell Pepper Facts
Background Teaching Information
Bell Pepper Nutrition
Red bell peppers have more beta carotene and are more nutrient dense then their green counterparts.
All bell peppers are high in vitamin C and Vitamin A, however red bell peppers contain more than twice
as much vitamin C than green peppers. Red bell peppers have vitamin C content more than double than a
large citrus fruit (orange). They also are a source of vitamin B6, folic acid, and fiber. Red peppers also
contain lycopene, which has been show to reduce the risk of certain cancers (prostate cancer, cancer of
the cervix, bladder, and pancreas). Studies support the view that bell peppers have a protective effect
against cataracts, rheumatoid arthritis, and lung cancer.
Uses
Bell peppers are commonly used in Italian and Asian cuisines. The may be eaten cooked or raw.
Fun Facts
 Bell peppers have no "bite" at all. They contain a recessive gene that eliminates capsaicin. Bell
peppers have a mild tang and a crunchy texture that makes them suitable for eating raw.
 A bell pepper is a fruit, not a vegetable.
 The green pepper is the most common pepper sold in the United States.
Bell Pepper Varieties
Bell peppers can be found in a variety of colors including: green, red, yellow, orange, purple, gold, and
white. The orange, yellow, and red peppers are ripe versions of the green pepper. As bell peppers ripen
on the vine, they become red and have a sweeter taste.
Growing Cycle
Today, bell peppers are primarily grown in China, Turey, Spain, Romania, Nigeria, and Mexico. However,
they are also found in California, New Jersey, and Florida. They are sensitive to extreme temperatures
(>100°F). They grow in climates with day temperatures between 75-85° F and night temperatures of 1520°F.
The bell pepper is generally harvested green before maturing to a different color.
Resources:
1.
2.
3.
4.
http://www.dole.com/SuperKids/Encyclopedia/Facts/tabid/831/Default.aspx?contentid=2509).
http://en.wikipedia.org/wiki/Bell_peppers
http://www.newworldencyclopedia.org/entry/Bell_pepper
http://www.marylandpublicschools.org/NR/rdonlyres/3DE1552A-7CD1-48C1-B0C5569F27B6B958/6251/1swbellpeppersflyer.pdf
5. http://www.extension.iastate.edu/healthnutrition/foodrecipeactivity/food/bell_pepper.htm
6.
7.
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low
income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S.
Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of
discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-357
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RED PEPPER
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GREEN PEPPER
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Bell peppers are BRIGHT and COLORFUL…
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RED, YELLOW, ORANGE, GREEN!
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