This study investigated the effect of sweet peppers (yellow, red and green) and hot peppers on blood sugar and blood lipids in obese rats that were induced to become obese by feeding them a high-fat diet for four weeks. 42 rats were used and the rats were divided into a negative healthy group (6 mice) and an obese group (36 rats) that were divided into 6 groups: the first group was positive and fed an ideal diet, the second group was fed 10% dry hot peppers, the third group was fed 10% dry sweet red peppers, the fourth group was fed 10% sweet yellow peppers, the fifth group was fed 10% dry green peppers, and the sixth group was fed a mixture of hot, green, red and yellow peppers at a ratio of 10% (1:1:1:1). The experiment continued for 6 weeks, after which the rats were slaughtered, the serum was extracted, and cholesterol, triglycerides, high-density cholesterol and low-density cholesterol were estimated. The very low density, liver function, blood glucose, malonaldehyde and catalase in addition to biological estimates such as food intake, weight and food efficiency ratio. The results showed a significant decrease in weight for groups fed sweet and hot peppers as well as the mixture compared to the negative and positive groups. Also, catalase increased significantly and malonaldehyde decreased significantly in the groups fed hot and sweet peppers and the mixture between them compared to the negative and positive groups. The results also indicated a significant decrease in liver function, blood triglycerides, total cholesterol, low-density cholesterol and very low-density cholesterol, while high-density cholesterol increased in groups fed hot and sweet peppers and the mixture between them, and blood glucose decreased compared to the negative and positive groups