Peppers resist most garden pests and offer sweetness or a variety of colors, shapes, and sizes for everyone to choose from. Place the seeds into the trays pre-filled with moist soil. Plant one per cell, around 0,6 – 1,2 cm deep. Then gently press the soil down. Once you’re done, place the tray in a warm spot. Peppers don’t like the cold — it will slow down germination. Once the cold season passes, plant them in fast-draining, rich soil that has plenty of organic matter mixed in. Make sure they get a lot of sun, too, and leave at least 24 – 30 cm spaces in between. Water regularly — this ensures sweetness.
After two to three months, your plants will start displaying small white flowers, and fruit will begin to grow. Once the fruit gets large enough, clip the pepper off at the stem with shears or sharp scissors. Expect 5-10 large bell peppers per well-grown plant. Peppers don’t stay fresh and crunchy for more than a few days, even in the refrigerator, so use them while they are in season.
Get creative in the kitchen.
Sweet peppers pair nicely with onions, tomatoes, corn, eggplant, squash, capers, garlic, and herbs, and can be used as the foundation for soups, stews, and sauces. You can also chop and freeze them for future use.