This paper aims to analyze the content in total polyphenols (by Folin- Ciocâlteu method), ascorbic acid content (iodometric method) and the antioxidant activity (by CUPRAC assay) of some pepper varieties from the Romanian local market: “Pintea†(red hot pepper), “Yanka F1†(yellow hot pepper), “Impala F1†(green hot pepper), “Punto F1†(red bell pepper), “Valira†(kapia red pepper) and “Vlad†(red fibster). The highest vitamin C content was recorded in kapia red pepper “Valira†(161.23 mg/100g fresh weight), then in red fibster “Vlad†(125.27 mg/100g fresh weight). The highest concentration of total polyphenols was found in sweet pepper varieties (2.17 mg gallic acid/g – for green hot pepper “Impala F1â€, 1.92 mg gallic acid/g - for yellow hot pepper “Yanka F1†and 1.84 mg gallic acid/g – for red hot pepper “Pinteaâ€). The best antioxidant activity was manifested by green hot pepper “Impala F1†(12.80 mg Trolox/g fresh weight).