This yummy Roasted Red Capsicum, Zucchini and White Bean Puree is perfect to give as baby food once first tastes have been introduced. Naturally sweet roasted red capsicum offers a new flavour for baby to try. Pairing it with zucchini and white beans, or cannellini beans, produces a beautifully creamy homemade puree. Serve on its own or as a yummy and nutritious white bean dip with veggie sticks for older babies and toddlers.
➡️ EARLY INTO SOLID FOODS? See my guide to baby purees for when and how to start solids, how to make and store baby food, plus other tips and baby food recipes to try.
➡️ LOOKING FOR MORE BABY FOOD RECIPES TO PROGRESS WITH? Another great homemade baby food puree that works wonderfully as a spread or dip is this Avocado and Egg mash. Or, try this creamy baby hummus recipe – it doubles as a puree or dip too!
A nutritious puree for starting solids
This baby food recipe is packed with nutritious ingredients for baby. Cannellini beans are lovely and creamy white beans that are rich in protein, carbohydrates, fibre and iron amongst other nutrients – this makes them a great first food [1]. Capsicum is a source of Vitamin C, which helps the body to absorb the plant-based iron [1] found in cannellini beans. Lastly, zucchini is rich in beta-carotene (which is converted to Vitamin A) and Vitamin C, and contains other important vitamins and minerals that support baby’s growth [2].
This is a lovely starter puree, but for older family members why not add a little black pepper and lemon juice for a deliciously creamy red capsicum dip? Serve it with veggie sticks or pita chips for a healthy snack.
Ingredients in Roasted Red Capsicum, Zucchini and White Bean Puree
White beans – Pureed cannellini beans produce a really lovely creamy texture. Try to find a ‘no added salt’ variety, as canned beans can often be high in sodium. If using a standard variety, drain and rinse the beans thoroughly to remove as much excess sodium [3] as possible.
Roasted capsicum/Bell Pepper – Opt for red bell peppers/capsicum, or possibly yellow. Avoid green if you can – they are less sweet and slightly more bitter than other colours. Roasting the capsicum is worth the effort, it really enhances the flavour.
Zucchini – There’s no need to peel the zucchini, just remove the ends and wash it thoroughly.
Garlic – For added flavour. I use just one to two small garlic cloves so it doesn’t overpower.
Olive oil – For sautéing the garlic, zucchini and beans.
How to make Roasted Red Capsicum, Zucchini and White Bean Puree
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: Roast the capsicum (here’s a great how-to [4] if you’ve never done it before): Halve and deseed the capsicum, place it on a tray lined with foil and spray with olive oil. Put it under a grill for about 10 minutes until the skin blisters. Fold the foil over the capsicums to let it steam for about 10 minutes, and then when cool enough, peel away the skins.
Step 2: On the stovetop over medium heat, sauté in olive oil the garlic, zucchini and beans. Remove from the heat.
Step 3: Add the bean mixture to a blender or food processor, along with the roasted red peppers/capsicum. Then puree to your preferred consistency for baby 😊.
THERMOMIX RED CAPSICUM AND BEAN PUREE:
Thermomixer? Chop the garlic and zucchini in your Thermomix/thermo cooker, and then sauté with olive oil and beans. Add the roasted capsicum and blend. Easy!
Serving
From early into starting solids to serving as toddler food, this Roasted Red Capsicum, Zucchini and White Bean Puree is pretty versatile! It’s great:
- Served on its own as a puree.
- Used as a sandwich spread or on toast fingers.
- As a dip with vegetable sticks.
Storing and reheating
STORING: This puree recipe makes about 2 cups. You can store any leftover puree in an airtight container in the fridge for up to 2 days, or freeze for or up to 1 month. I like to use ice cube trays to portion single servings for freezing. Thaw in the refrigerator overnight to use the next day.
REHEATING: If serving as a warm puree, reheat it covered in the microwave in short bursts. Be sure to reheat to steaming hot all the way through, and then let the puree cool. Always give it a good stir and check the temperature before feeding baby. And remember to follow safe practices when freezing, thawing, and reheating baby food.
Making Roasted Red Capsicum, Zucchini and White Bean Puree? Please leave a 🌟 star rating and a 📝 comment below. I love hearing how my puree recipes work for you! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more baby food recipes.
Happy pureeing,
Chloe x
Roasted Red Capsicum, Zucchini and White Bean Puree
Category: PuréeIngredients
- 1 red capsicum/bell pepper (175g/6.5oz)
- 1 tbs olive oil light tasting
- 1/2 zucchini diced small (100g/3.5 oz) (Thermomixers: roughly chopped)
- 1-2 cloves garlic minced (Thermomixers: peeled)
- 400 g tin cannellini beans rinsed well and drained (Note 1)
Instructions
- Roast 1 red capsicum/bell pepper: Halve and deseed the capsicum, place it on a tray lined with foil and spray with olive oil. Put it under a grill for about 10 minutes until the skin blisters. Remove from the grill, fold the foil over the capsicum and let it steam for about 10 minutes. When cool enough, peel away the skins and chop.
- Heat 1 tbs olive oil in a saucepan over medium heat. Add 1/2 zucchini, 1-2 cloves garlic and 400 g tin cannellini beans and sauté for 4 to 5 minutes until zucchini is tender.
- Remove from the heat and transfer to a blender or food processor. Add the roasted capsicum. Blend until you are happy with the consistency (Note 2).
Thermomix Instructions
- Roast 1 red capsicum/bell pepper: Halve and deseed the capsicum, place it on a tray lined with foil and spray with olive oil. Put it under a grill for about 10 minutes until the skin blisters. Remove from the grill, fold the foil over the capsicum and let it steam for about 10 minutes. When cool enough, peel away the skins and chop.
- Put 1/2 zucchini and 1-2 cloves garlic into the mixer bowl. Chop for 3 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add 1 tbs olive oil and 400 g tin cannellini beans. Cook for 5 minutes, 100°C, speed 1, MC off.
- Add the roasted capsicum. Chop for 30 seconds, speed 5, MC on. Scrape down the mixing bowl and lid, and repeat until you are happy with the consistency (Note 2).
Recipe Notes
Nutrition Information
References
[1] Solid Starts Inc. (2026). Cannellini beans. Retrieved 2 June 2026.
[2] Solid Starts Inc. (2026). Zucchini. Retrieved 2 June 2026.
[3] Solid Starts Inc. (2026). Can babies have salt? Retrieved 2 June 2026.
[4] The Australian Women’s Weekly Food. (2022). How to roast capsicum. Retrieved 2 June 2026.
One Response
So nutritious and appetizing for baby.