The present study aimed to determine the effects of inclusion different levels of hot red pepper (HRP) in broiler chickens diets on growth performance, physiological status, carcass traits and blood parameters of broiler chicks. One hundred and twenty-one-day-old Avian 48 broiler chicks were randomly split up into four treatment groups, with three replications in each group. Four HRP levels (0.0, 3.0, 5.0, and 7.0%) were included in both starter and grower diets and fed to the experimental groups of chicks from day-old to 42 days of age. There were no discernible variations in the production performance between the control group and the group fed the 3.0% HRP-supplemented diet during the whole experimental period. The results revealed no significant differences in most carcass traits among all experimental treatments. Compared to other treated groups, broilers fed 3.0 or 5.0 % RHP-supplemented diets led to significant reductions in serum levels of total antioxidant capacity, IgM and activity of ALT. Most hematological parameters of broilers, tested herin, were not affected by dietary supplementation with HRP. The dietary inclusion of 5.0% HRP in broiler diet resulted in a considerable drop in both the overall bacterial count and the count of coliform bacteria (Mackoncy and S.S.)  compared to the other treated groups. When compared to the control group, the duodenum of birds fed HRP-enriched meals displayed slightly higher villus height during finisher phases. According to the current findings, broiler chicken productivity and gut histology responses are positively impacted by supplementing the diet with 3% HRP.