Bell pepper, also known as sweet pepper or a pepper and capsicum, is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers“. Bell peppers are sensitive to an abundance of moisture and excessive temperatures. The main aim of this project is to determine the proximate principles of bell pepper. To perform sensory evaluation of the bell pepper recipe in order to determine it acceptability in terms of different sensory attributes. To make oneself familiar with Research Methodology that is reference work, experimental work, statistical analysis of experimental data, interpretation of results obtained, writing of project work and compilation of bibliography in proper order. To study the biochemical and nutritional profile of bell pepper.The various proximate principles and physiochemical properties of bell pepper sample are recorded. To estimate various parameters in an individual sample of bell pepper with two different colours. The estimate various nutritional components of bell pepper are recorded. To estimate their liking on the basis of the taste of two bell pepper by conducting sensory evaluation. The significance of the study section is that we get the chance to create a perspective for looking at the problem. It points out how the study relates to the larger issues and uses a persuasive rationale to justify the reason for the study. The significance of the study makes the purposes worth pursuing. In a project to identify and analyse the phytochemical properties of bell pepper were evaluated.The bell pepper selected fruit were greenish-reddish in color and firm feeling.The study suggests that red and green bell pepper has equal nutritive value and infact the red bell pepper has more culinary uses and is more spicy and tastier than green bell pepper. We have done proximate analysis and also antimicrobial activity was done to check the minimal inhibitory concentration and sensory evaluation have also done for the sample the results obtained was Determination of various nutritive and phytochemical properties of the fruit extracts have been determined. These active fruit extract may be further subjected to biological and pharmacological investigation and other therapeutic compounds.