Bell Pepper
Capsicum annuum
Other names: Sweet pepper, capsicum
Bell peppers are warm-season vegetables that need a long, hot summer. All of them start green and ripen to red, yellow or orange, becoming sweeter as they color. They grow well in beds and in large pots.
How to grow bell pepper
Light
Full sun, with six to eight hours a day.
Watering
Give 1 to 2 in (2.5–5 cm) of water a week and keep the moisture even. Mulch once the soil is warm.
Soil and feeding
Work compost into the bed. Feed with a tomato fertilizer when the first fruits set. Too much nitrogen gives leaves instead of peppers.
Planting and pruning
Sow seed indoors eight to ten weeks before the last frost, on a heat mat at about 80°F (27°C). Plant out only when nights stay above 55°F (13°C), spacing plants 18 to 24 in (45–60 cm) apart. Stake plants that carry a heavy crop. Cut fruit off with pruners to avoid breaking branches.
Propagation
Grow from seed each year. Seed saved from hybrid varieties does not come true.
Common problems
- Flowers fall off without setting fruit
- Temperature stress. Peppers drop blossoms when days exceed 90°F (32°C) or nights fall below 60°F (15°C). Fruit set resumes when conditions improve.
- Sunken, leathery patch at the tip of the fruit
- Blossom end rot from uneven watering. Water consistently and mulch.
- Pale, papery patches on fruit
- Sunscald. Keep plants leafy and healthy so the foliage shades the fruit.
Questions about bell pepper
Are green and red bell peppers different plants?
No. Green peppers are unripe. Left on the plant for two to three more weeks, they turn red, yellow or orange depending on the variety.
Can I grow bell peppers in pots?
Yes. Use a container of at least 5 gallons (20 liters) per plant and water daily in hot weather.
Plant details
| Botanical name | Capsicum annuum |
|---|---|
| Family | Solanaceae |
| Native range | Mexico and Central America |
| Plant type | Vegetables. Tender perennial grown as an annual |
| Soil | Fertile, well-drained soil rich in organic matter |
| Flower color | White |
