Vegetables/Moderate
Bell Peppers
Capsicum annuum
Peppers are heat-loving, slow-starting cousins of the tomato — sow early, keep warm, and be patient. Ripening from green to red or yellow doubles their sugar content, so leave a few on the plant as long as you can bear.
In cooler climates a greenhouse, polytunnel or the sunniest wall of a courtyard makes all the difference. Feed with a tomato feed once fruit sets and support the stems, which snap easily once loaded with peppers.
Year at a glance
Common problems
Flowers dropping without setting fruit
Temperatures below 15°C or above 32°C, or dry air. Keep warm and mist during heatwaves.
Sunken dark patch at fruit base
Blossom end rot from irregular watering. Mulch and water evenly.
Curled, sticky leaves
Aphids. Blast with water, then spray insecticidal soap.
Full guide: Yellow Leaves →Questions, answered
Why are my peppers still green?+
They will ripen to red, yellow or orange — it just takes 3–4 extra weeks after they reach full size. Green peppers are simply unripe.
Do peppers need staking?+
Yes — once loaded with fruit the brittle stems snap easily. A single bamboo cane per plant is enough for most varieties.
Can I grow peppers indoors?+
Yes, on a hot south-facing windowsill or under a grow light. They need at least 8 hours of strong light to set fruit.