Bell Pepper Yield: Cored, Seeded and Cooked
Bell peppers are about 80% usable once the stem, core and seeds are out, for green, yellow, orange and red peppers alike (USDA Food Buying Guide), and USDA’s nutrient database puts the waste at 18%. Cooked, a pound gives about 0.73 lb.
USDA yields for bell pepper
From the USDA Food Buying Guide: how much ready-to-use or cooked product one pound as purchased gives.
| As purchased (USDA description) | Result, as USDA states it | Yield | Source |
|---|---|---|---|
| Peppers, Bell, fresh; Green or Yellow, Medium or Large, Whole | 1 lb AP = 0.80 lb ready-to-serve or -cook raw peppers (ready to use, raw) | 80% | FBG table |
| Peppers, Bell, fresh; Orange or Red, Medium or Large, Whole | 1 lb AP = 0.80 lb ready-to-serve or -cook raw peppers (ready to use, raw) | 80% | FBG table |
| Peppers, Bell, fresh; Green or Yellow, Medium or Large, Whole | 1 lb AP = 0.73 lb cooked peppers (cooked) | 73% | FBG table |
How much is waste
USDA’s nutrient database (SR28, NDB 11333) lists 18% of “Peppers, sweet, green, raw” as refuse: stem ends, seeds and core.
How much to buy
At 80% (cored, seeded, ready-to-use pepper):
| Ready to use | Buy as purchased |
|---|---|
| 1.00 lb | 1.25 lb |
| 5.00 lb | 6.25 lb |
| 10.0 lb | 12.5 lb |
| 25.0 lb | 31.3 lb |
Cost per usable pound
At 80%, the price per pound as purchased becomes:
| Price as purchased | Cost per usable pound |
|---|---|
| $1.50/lb | $1.88/lb |
| $2.00/lb | $2.50/lb |
| $2.50/lb | $3.13/lb |
Example prices. Put yours in the food yield calculator.
Run your own numbers
Good to know
- The Food Buying Guide figures are for medium or large whole peppers.
FAQ
How much of a bell pepper is usable?
About 80% by weight, per the USDA Food Buying Guide; USDA’s nutrient database lists 18% as stem ends, seeds and core.
Do red peppers yield more than green?
Not in USDA data: the Food Buying Guide gives the same 0.80 lb of ready-to-use pepper per pound for green, yellow, orange and red.
How many peppers do I need for 3 lb diced?
About 3.75 lb of whole bell peppers (3 ÷ 0.80).
Sources
- USDA Food and Nutrition Service, Food Buying Guide for Child Nutrition Programs (yield tables; public domain)
- USDA Agricultural Research Service, National Nutrient Database for Standard Reference, Release 28 (refuse)
USDA figures are averages; size, grade, trim, ripeness and cooking change them. Weigh your own main items before you cost a menu on them.
Last reviewed October 11, 2026.