Question: are bell peppers low residue?
Answer: Vegetable juices, potatoes (no skin), well-cooked and tender vegetables such as alfalfa sprouts, beets, greens/yellow beans, carrots, celery, cucumber, eggplant, lettuce, mushrooms, green/red peppers, squash, and zuchini Cruciferous vegetables such as broccoli, cauliflower, Brussel sprouts, cabbage, kale, swiss chard, ...