The present study was carried out to investigate the influence of chitosan-pullulan (50:50) composite edible coating enrich with pomegranate peel extract on quality and storage life of green bell pepper at room (23 ± 3 °C, RH: 40–45%) and cold (4 ± 3 °C, RH: 90–95%) temperatures for 18 days. Physiochemical characteristics as well as the quality of the bell peppers were improved by coating treatment at both the storage temperatures. Results revealed that chitosan-pullulan (50:50) composite edible coating exhibited significantly reduced physiological loss in weight & color browning, maintained total soluble solids, titratable acidity and pH. The treatment also helps to maintain phenolic content, flavonoid content, antioxidant activity, firmness, and sensorial attributes of bell pepper over the storage period. The sensory scores (freshness, color, taste, hardness) were recorded higher in treated bell-pepper during the storage period at both storage temperatures. Therefore, results of the present study suggested that composite coating of green bell pepper with chitosan-pullulan (50:50) enrich with pomegranate peel extract can maintain postharvest storage quality of bell pepper at room and cold storage temperature during storage. •Development of chitosan-pullulan (50:50) composite edible coating with incorporation of pomegranate peel extract.•Edible coating maintained the physiochemical characteristics of the bell-pepper.•Enhanced the shelf life of the bell-pepper during storage period.•Sensory characteristic of treated bell pepper was superior during the storage period.