Chilli peppers belong to the Capsicum genus and are known for their characteristic spicy flavour, distinctive colour and aroma. Originally from South America, their production has increased in recent years due to their gastronomic value and growing interest in their bioactive compounds. Against this backdrop, this study aimed to quantify the total carotenoid and phenol content of hot pepper varieties cultivated in Ecuador at various stages of ripeness, as indicated by changes in skin colour (M10%, M50% and M80%). Six varieties were analysed, such as giant yellow (Capsicum baccatum), chile (Capsicum chinense), criollo (Capsicum annuum), gallinazo (Capsicum frutescens), habanero manzano (Capsicum chinense) and jalapeño (Capsicum annuum). The bioactive compounds were extracted using microextraction assisted by ultrasonic agitation, and quantification was carried out using a spectrophotometer and microplate reader. Total phenolic compounds were determined using the Folin-Ciocalteu reagent. The results showed differential behaviour depending on the species and state of maturity. In terms of total phenols, C. frutescens (gallinazo) and C. chinense (habanero manzano) exhibited the highest values at advanced maturity (M80%), whereas C. chinense (chile) exhibited the highest levels in the early stages (M10%). Regarding carotenoids, a progressive increase was observed towards the advanced stages of ripeness (M80%), with C. chinense (habanero manzano) and C. frutescens (gallinazo) again standing out as the varieties with the highest concentrations. These findings suggest that the genetics of each variety and the degree of fruit maturity are both determining factors in the accumulation of bioactive compounds. Therefore, selecting the appropriate stage of maturity and species is essential to maximise the use of carotenoids and phenols for potential applications in the food and nutraceutical industries.