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BELL PEPPERS

Peppers withstand most garden pests and give something for everyone: mild, sweet, or hot; and a range of colors, styles, and sizes. 

In comparison to their fiery sisters, bell peppers do not contain capsaicin, a component that grants hot peppers their pungency and fire.

We’re going to focus on growing sweet bell peppers on this page.

How To Grow Bell Peppers Overview

The famous green and red bell peppers that we see in supermarkets are really the same pepper. The red peppers have just been left to grow longer on the plant, to change color and also to increase the vitamin C content. Fully mature peppers tend to be sweeter than their greener counterparts.

The most common colors of bell pepper are green, yellow, orange and red. More rarely can brown, white, lavender and dark purple peppers be seen, depending on the variety. Most generally, unripe fruits are green or, less generally, light yellow or purple.

  • Start the seeds indoors 8-10 weeks before the last frost date.
  • Bell peppers take a relatively long growing season (60 to 90 days), so it’s best to start indoors.
  • Pepper plants need full sun to grow the most abundant and nutritious fruit, so select a site that will not be shaded by trees or other garden plants.
  • The soil should be able to be well-drained and rich in organic matter.
  • A soil composition somewhere between sandy and loamy should guarantee that the soil is well-drained and quickly warmed.
  • Soil pH would be on the acid side—5.5 to 6.5, preferably.
  • A week before peppers are transplanted into the garden, add nitrogen or aged compost to your garden soil.
  • Consider planting peppers in areas where other members of the nightshade family — such as tomatoes, onions, or eggplants — have recently grown, as this may expose peppers to disease.
sweet bell peppers grown in the backyard garden

Bell Pepper Nutrition Information

Raw Green Bell Pepper Chopped, 1 cup (149 grams)

NameAmountUnit
Water140g
Protein1.28

g

Total lipid (fat)0.253

g

Carbohydrate6.91g
Fiber, total dietary2.53g
Sugars3.58g
Vitamin C120mg
Choline8.2mg
NameAmountUnit
Calcium, Ca14.9mg
Magnesium, Mg14.9mg
Phosphorus, P29.8mg
Potassium, K261mg
Sodium, Na4.47mg
Energy (calories)29.8kcal
Carotene, beta310µg
Zinc, Zn0.194mg
Iron, Fe0.507mg

Garden Vegetables & Fruits Plant Preferences Profile

Specific Plant Growing Requirements and Information

Bell Pepper

Annual

Full Sun – Partial shade

Ready for harvest 90 to 180 days after planting

Brussels sprout plants are 2 to 3 ft (60 to 90 cm) tall x 8 to 12 inches (20 to 30 cm) wide.

The sprouts are about 1-1 1⁄2 inches (25 to 40 mm) in radius, but you can start harvesting them when they are smaller.

Sweet or mildly alkaline soil. The pH of the soil should be at least 6.5, but ideally higher

Does Not Apply To Annuals

Bell Peppers Detailed Information

Bell Pepper Seeds

We suggest starting seed inside rather than in the garden. The soil temperature has to be at least 70 ° F for seed germination, so that it is kept warm for the best and quickest results. If available, using a heat pad under the seed tray. Plant seeds around 1⁄4 inch deep. When grown in the garden the plants should be in rows 3 feet apart and 15 to 18 inches apart in the row.

When To Plant Bell Pepper In the Garden

Start hardening plants about 10 days before outdoor transplantation. When overnight temperatures are at least 60 ° F (16 ° C), transplant the seedlings outside.
Plant transplants no more in-depth than they were; otherwise, the stems will become susceptible to rot. The surface temperature will be at least 65 ° F because the peppers would not live to be transplanted any cooler in time. Northern gardeners will warm the soil by covering it with black plastic.

How to Water Brussels Sprouts

Routine watering is the secret to the substantial Brussels sprout harvesting. When the soil becomes too warm, the sprouts may shrivel and not completely mature. Monitor the soil and water periodically while the top inch is dry.

How to Feed Brussels Sprouts

Using Miracle-Gro ® soil and plant food together to build the perfect nutritionally rich growth conditions for an extremely-successful garden. A month after planting, start feeding the sprouting Brussel spouts. Miracle-Gro® Value Organic® Edibles Plant Nutrition Granules is an outstanding option as it can have consistent food for up to 6 weeks, and it feeds the soil to allow nutrients much more available to the plants. Shake food equally to the surface, following instructions on the bottle, then water your garden.

How to Get Rid of Cabbage Worms

Brussels sprouts are especially vulnerable to cabbage worms (caterpillars) as with all cabbage family species. To manage, periodically inspect the plants and detach worms by hand, smash them or drop them into a soapy water bowl. And, all through the growing season, powder plants with Bt (Bacillus thuringiensis), make sure to reapply after rainfall.

How to Harvest Brussels Sprouts

After 80-90 days, the sprouts should begin to ripen from the plant. Snip off the sprouts when they are 1-2 inches in diameter, starting at the bottom of the plant and moving up. The leaves also turn yellow when the plants grow. Snip those leaves off. Place unwashed Brussels sprouts in the fridge.

Roasted Brussels Sprouts With Garlic

If you don't have a recipe for Brussel sprouts, this easy dish is the solution. This ends in rich caramelized Brussel sprouts that would create a Brussel sprout enthusiast out of all of anyone.
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Brussel Sprout Recipe, Roasted brussel Sporuts
Servings: 4 People
Author: Denise S.

Equipment

  • Knife
  • Cutting Board
  • General Frying Pan or Cast Iron Pan

Ingredients

  • 1 pint Brussels Sprouts about a pound
  • 5 to 6 tablespoons Extra Virgin Olive Oil to coat bottom of the pan
  • 4 to 5 cloves Garlic peeled
  • 1 dash Salt and Pepper to taste
  • 1 tablespoon Balsamic Vinegar

Instructions

PREPARATION

  • Heat oven to 375 degrees.
  • Trim bottom of brussels sprouts, and slice each in half top to bottom.
  • Heat oil in a cast-iron pan over medium-high heat until it shimmers.
  • Put in garlic, and sprinkle with salt and pepper.
  • Cook until sprouts, begin to brown on the bottom, and transfer to oven.
  • Cover the pan with heavy duty foil for the first 10 minutes so the sprouts steam and soften a bit
  • Roast, shaking the pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
  • Taste, and add more salt and pepper if necessary.
  • Stir in balsamic vinegar, and serve hot or warm.

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