Objective: The purpose was to explore the technology of snail enzyme-assisted extraction of total flavonoids from green pepper leaves and its antioxidant activity. Methods: Box-Behnken response surface method was introduced on the basis of single factor experiment, and the snail enzyme-assisted extraction process of total flavonoids from green pepper leaves was optimized, and a quadric quadratic regression equation was established, and its antioxidant activity was investigated by its scavenging rate of DPPH and OH free radicals. Results: The experimental results showed that the total flavonoids from green pepper leaves could be extracted efficiently under the optimum conditions of enzymolysis time 61 min, enzyme dosage 1.8%, pH 5.5 and enzymolysis temperature 57℃ , and the extraction rate reached the highest, reaching 26.49 mg·g ^-1. Comparing the actual value with the predicted value (26.59 mg·g ^-1), the relative error was only 0.38%, which proved that the model had high accuracy and reliability. The free radical scavenging effect showed that the semi-inhibitory concentrations (IC50) of total flavonoids from green pepper leaves on DPPH and OH radicals were 69.11 mg·L ^-1and 163.31 mg·L ^-1, respectively. Conclusion: Response surface methodology can be used to optimize the extraction process of total flavonoids from green pepper leaves, and the extracted total flavonoids from green pepper leaves showed certain antioxidant activity, which provided a theoretical basis for the development and utilization of green pepper leaf resources.