Growing Bell Peppers: Sweet, Colorful, and Pest-Resistant

Bell peppers are a tender, warm-season crop that resists most pests and offers sweet, colorful fruit in various shapes and sizes.

Planting Bell Peppers

• Start seeds indoors 8–10 weeks before last spring frost.
• Germination needs ≥70°F; keep in warm area.
• Start three seeds per pot, thin to weakest. Let the two strongest grow together as one plant—their leaves protect against sunscald and often double yield.
• Harden off 10 days before transplanting.
• Week before transplanting, add fertilizer or aged compost to garden soil.
• Transplant after frost danger passes, 18–24 inches apart (keep paired plants close).
• Soil must be ≥65°F; peppers won’t survive colder transplant temps. Northern gardeners: warm soil with black plastic.
• Put 2–3 matchsticks and ~1 tsp fertilizer in each planting hole for sulfur.

Care

• Well-drained soil, maintain moisture with mulch or plastic.
• Water 1–2 inches/week; peppers are heat-sensitive. In warm/desert climates, daily watering may be needed.
• Fertilize after first fruit set.
• Weed carefully.
• Support with cages or stakes to prevent bending. Cone-shaped wire tomato cages work well for peppers.
• For larger fruit: spray 1 tbsp Epsom salts per gallon water at bloom and again 10 days later.

Pests and Diseases

• Aphids
• Flea Beetles
• Cucumber Mosaic Virus
• Blossom-End Rot: soft, sunken, darkening area.
• Pollination reduced below 60°F and above 90°F.
• Excess nitrogen reduces fruit set.

Harvest and Storage

• Harvest when peppers reach desired size.
• Longer on plant = sweeter, higher Vitamin C.
• Cut with sharp knife/scissors for least damage.
• Refrigerate in plastic bags up to 10 days.
• Dry peppers: wash, core, seed, cut ½-inch strips, steam 10 minutes, spread on baking sheet, dry in oven at 140°F (lowest setting) until brittle, stirring occasionally. Cool, bag, store.

Recommended Varieties

Choose varieties that ripen to full color quickly—fully mature peppers are most nutritious and tasty.

• Green to Red: ‘Lady Bell’, ‘Gypsy’, ‘Bell Boy’, ‘Lipstick’
• Yellow: ‘Golden California Wonder’

Wit & Wisdom

Green and red bell peppers are the same variety; red ones just matured longer, gaining color and Vitamin C.

Recipes

• Roasted Red and Yellow Bell Peppers
• Stuffed Bell Pepper
• Sweet and Sour Peppers

Cooking Notes

Learn to make pickled bell peppers via video. Get more pepper cooking tips.