The mechanisms of salt tolerance in pepper plants are still being studied. The effects of salinity intensity and duration of exposure on pepper (Capsicum annuum L.) growth, photosynthetic pigments, osmolyte accumulation (proline), oxidative stress markers, and antioxidant compounds were studied. The results showed that 150 mM NaCl stress inhibited pepper root growth significantly. Proline levels increased with salt stress intensity and duration. Chlorophyll content decreased by the impact of 150 mM NaCl stress. Long-term salinity stress (9 days) increased carotenoids content and extended salinity stress increased anthocyanins. Furthermore, when stressed plants were exposed to 150 mM NaCl for an extended period of time, the hydrogen peroxide content and lipid peroxidation (malondialdehyde) level increased. Total phenolic and total flavonoid contents, on the other hand, increased with exposure time. As a result, it is clear that C. annuum tolerated salt intensity and duration stress by increasing proline content for osmatic adjustment and reactive oxygen species quenching, variable antioxidants accumulation protecting the photosynthesis, membranes and other macromolecules, resulting in the reduction of oxidative stress caused by salinity in pepper. Other parameters, such as phytohormones and polyamines, had to be studied under the same stress circumstances in order to visualize their roles and crosstalk between all salt tolerance traits