Red bell peppers are sweet, vibrant vegetables prized for their bright red color, crisp texture, and juicy flesh. They are fully ripened bell peppers, allowed to mature longer on the plant than green varieties, which gives them a richer flavor and higher natural sugar content. The fruits are thick-walled, glossy, and blocky in shape, growing from sturdy plants with broad green leaves and small white flowers.
Grown in warm, sunny conditions, red bell peppers are especially valued for their nutritional benefits. They are an excellent source of vitamin C, vitamin A, and antioxidants such as beta-carotene. Popular in fresh salads, roasted dishes, sauces, and stir-fries, red bell peppers add sweetness, colour, and nutrition to a wide variety of meals.
Choose the Right Conditions Red bell peppers need warm temperatures and full sun. Ideal temperature range is 18–30°C (65–85°F). Protect plants from cold winds and frost.
Start Seeds Sow seeds indoors 8–10 weeks before the last frost. Plant seeds about 0.5–1 cm (¼ inch) deep. Keep soil warm and moist; germination usually takes 7–14 days.
Transplanting Transplant seedlings outdoors after all frost risk has passed. Harden off plants gradually over 7–10 days. Space plants 45–60 cm (18–24 inches) apart.
Soil Use fertile, well-drained soil rich in organic matter. Mix compost into the soil before planting. Soil pH should be 6.0–6.8.
Watering Water regularly to keep soil evenly moist. Inconsistent watering can cause poor fruit development. Mulch helps retain moisture and regulate soil temperature.
Feeding Feed every 2–3 weeks with a balanced or high-potassium fertilizer once flowering starts. Avoid excess nitrogen, which promotes leaves over fruit.
Support and Care Stake plants to support heavy fruit. Remove damaged leaves to improve airflow. Monitor for pests such as aphids and spider mites.
Ripening to Red Peppers start green and gradually turn red. Allow fruits to stay on the plant until fully red for maximum sweetness and nutrition.
With warmth, sunlight, and consistent care, red bell peppers will reward you with colourful, sweet fruits throughout the season.
When to Harvest Red bell peppers are ready when they are fully red, firm, and glossy. This usually happens 2–3 weeks after the green stage. Fully ripened red peppers are sweeter and more nutritious.
How to Harvest Use sharp scissors or pruning shears. Cut the stem just above the fruit, leaving a short piece attached. Do not pull peppers off by hand, as this can damage the plant.
Harvest Regularly Pick ripe peppers promptly to encourage the plant to keep producing. Removing mature fruit helps energy go into new peppers.
Handle with Care Red bell peppers bruise easily. Handle gently to keep the skin intact.
After Harvest Care Store peppers in the refrigerator for 1–2 weeks. Keep unwashed until ready to use. Can also be frozen or roasted for longer storage.
Harvesting at full colour ensures the best flavour, sweetness, and nutritional value.
