Bell peppers, with their vibrant colors and sweet flavor, are a versatile vegetable used in a variety of dishes. They can be eaten raw in salads, sliced and added to sandwiches, stuffed and baked, or sautéed in stir-fries. Bell peppers add a delightful crunch and freshness to any meal, along with a hint of sweetness. Whether red, yellow, orange, or green, each color offers its own unique flavor profile.
Peppers thrive alongside onions, eggplant, peas, parsnips, carrots, and tomatoes
Pest
Red spider mite, slugs, aphids, Colorado potato beetles, flea beetles, tomato hornworms, and nematodes
Watering
Water Bell peppers so the soil consistently stays moist, but not waterlogged. Avoid letting the soil dry out completely.
Harvesting
To harvest peppers wait when they reach the desired size and color. Use sharp scissors or pruning shears to cut the peppers from the plant, leaving a short stem attached. Avoid pulling or twisting the peppers to prevent damage to the plant. Harvest regularly to encourage more fruit production.
Culinary/ Uses
Bell peppers, are great in salads, stir-fries, and sandwiches.
