Sweet peppers vary in shape and color and include the slender banana pepper; the short, round cherry pepper; the small bright-red, heart-shaped pimiento; the multi-colored Italian frying pepper; and the blocky green to yellow to orange to red bell pepper. Sweet peppers can be eaten raw, cooked, or pickled. Not all sweet pepper varieties are mild flavored; some can be spicy and hot.
Plant 2 to 3 sweet pepper plants per household member.
Planting time. Sweet peppers grow best in air temperatures 65° to 80°F. Peppers are most easily grown from transplants. Start seed indoors 7 to 10 weeks before the date you intend to set peppers into the garden. Peppers can be seeded in the garden or transplanted out 2 to 3 weeks after the last frost in spring after the soil temperature has risen to at least 65°F. In temperatures greater than 85°F, peppers may drop their blossoms although set fruit will ripen. The ideal temperature for sweet peppers is a daytime temperature around 75°F and a nighttime temperature around 62°F.
Water and feeding. Keep peppers evenly moist but not wet particularly when blossoms appear and fruit begin to form. Soil that goes too dry can result in flower drop. Add aged compost to planting beds before planting and again at midseason.
Beets, garlic, onions, parsnips, radishes.
Peppers can be grown in a large container. An 8-inch pot will accommodate a single plant. In larger containers, set plants on 12 inch centers. Peppers can be grown indoors. Peppers started indoors before the last frost in spring will get a head start on the season. Extend the season in the fall by moving plants indoors if frost threatens or if temperatures warm to greater than 90°F. Bring outdoor started peppers inside for a few hours a day at first until they get used to the lower light available indoors.
Peppers can be attacked by aphids, cutworms, flea beetles, and hornworms. Discourage cutworms by placing a collar around each transplant at the time of planting; hand pick hornworms off of plants. Flea beetles and aphids can be partially controlled by hosing them off the plants and pinching out infested foliage.
Sweet peppers are ready for harvest in 60 to 95 days after sowing.