Growing
Bell peppers are sensitive to cold, so start seeds indoors well before the last frost to give the young plants a head start. Once the soil has warmed and frost has passed, transplant them into a sunny spot with well-draining soil at a pH between 6.0 and 7.0. As these compact bushes grow, check the undersides of leaves for aphids or whiteflies, which can spread damaging viruses. Also watch for the pepper weevil, whose larvae attack the plant during flowering and fruiting and can devastate the yield.
Support the plants with stakes if the heavy, fleshy peppers weigh down the stems. Many varieties start green, and you can wait for them to turn red, orange, or yellow for maximum sweetness. Bell peppers do not ripen once off the vine, so harvest them at your preferred color and size. For long-term use, freeze the peppers after blanching them, or preserve them by canning and pickling. To store them in the fridge, keep them unwashed to prevent spoilage.
Plant Witch