HOW TO GROW BUCKETS FULL OF BELL PEPPERS

HOW TO GROW BUCKETS FULL OF BELL PEPPERS

Edited from an article published: May 2, 2018 · Modified: Mar 16, 2020 by Susan Patterson 

There is nothing more beautiful than a basket full of homegrown bell peppers but there are many reasons to love bell peppers besides their beauty. For starters, they are really easy to grow, they are loaded with nutritional value and they taste amazing raw and cooked. If you are a first-time gardener, peppers are a great place to start.

Bell peppers, also known as sweet peppers can be red, yellow, orange, green or even lavender and white. Bell peppers are the only members of the genus Capisicum that does not produce capsaicin, the extremely hot chemical that we are familiar with in hot peppers.

To grow this tender tropical warm-season plant in Kansas you can either start seeds early indoors or purchase plants after the risk of frost has passed. Plants will need between 6 and 8 hours of sunlight daily.

STARTING SEEDS

Starting seeds indoors will save you money and give you a headstart on the growing season. Seeds should be started about 8-10 weeks before the last spring frost date.

• Choose high-quality seeds for best results.
• Fill small starter pots with potting soil. Place three seeds in each pot and cover with a light layer of soil. 
• Place in a warm area with plenty of light – pepper seeds will germinate at 70 degrees and warmer.
• Keep the soil moist but not saturated.
• Once the seedlings begin to grow, thin out the weakest one and let the other two grow.
• Fourteen days before transplanting, begin to harden off your plants. To do this water the plants first and place them outdoors in a sheltered spot. If you have a cold frame or unheated greenhouse this works great. Be sure to harden off on days when the temperature is steady. Leave your plants outside for two hours on the first day, four hours on the second day with more direct sun. Gradually increase the amount of time the plants spend outdoors in direct sunlight. Do this over two weeks time. You can leave the plants outside all night only if there is no danger of frost.
• Transplant the seedlings outdoors after all threat of frost has passed. The soil must be at least 65 degrees or the plants will not make it. If you need to warm up your soil, put a layer of black plastic over it for about two weeks before planting. 
• Place plants 18 to 24 inches apart.
• Apply mulch or straw around each plant to help retain moisture. Provide support to pepper plants as they grow.
• Once peppers get their true leaves, fertilize weekly until fruit appears. Feed plants every three weeks after fruit sets.
• Water peppers regularly but do not saturate.

HARVESTING

• Harvest peppers as soon as they reach a good size.
• As peppers stay on the vine they become sweeter and also contain more vitamin C.
• Don’t pull peppers off of the vine, instead use sharp and clean scissors or a sharp and clean knife to remove fruit from the plant.

STORING PEPPERS

Place peppers in a plastic bag and refrigerate for up to ten days after harvesting.
You can also dry peppers in a conventional oven. First, wash peppers and remove all seeds. Cut them into one-half-inch strips. Steam the strips for ten minutes and spread on a baking sheet. Set the oven to 140 degrees and dry peppers until they are brittle. Once peppers are cool, place them in storage bags.
Freezing peppers is also a great way to store your harvest. Wash peppers first and cut off stems. Cut peppers in half and remove seeds and membranes. Cut into strips or even dice and place on a cookie sheet. Put the cookie sheet in the freezer for about an hour or until frozen. Place the frozen peppers in a freezer bag, removing as much air as possible.