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I grow sweet peppers because they give me a massive reward for the small amount of space they take up. I usually get two or three big harvests from a single plant each year. The flavor of a sun-ripened pepper picked right outside is far superior to anything I find at the corner deli. I also use them with other plants like basil, oregano, and parsley to maximize my productivity and keep my peppers healthy. Growing my own peppers is a simple way to eat better and live more sustainably in the middle of the city.
Sweet peppers prefer 6-8 hours of direct sunlight.
Indoors: Grow in large pots with bright light or hydroponically using grow lights for 12-14 hours.
Keep soil consistently moist but not waterlogged. Indoors, check soil moisture frequently; outdoors, water regularly, especially during hot weather. Mulching helps retain moisture.
Sweet peppers are a warm weather crop and love 70-85°F, ideally 75-80°F. Plant outdoors in May-June in NYC zone 7b. Warm weather ensures proper fruiting.
Indoors: 10-12" wide, 10" deep, 3 gallons.
Outdoors: 12-14" wide, 12-14" deep, 5 gallons.
Sweet peppers prefer nutrient-rich potting mix with compost from vegetable peelings or garden compost.
Use balanced 10-10-10 early and high-phosphorus 5-10-10 during flowering.
Organic Options: compost, fish emulsion, bone meal. Fertilize every 2-3 weeks for healthy fruit.
Remove early flower buds and leggy growth to promote bushier plants. Regular pruning ensures more energy for producing sweet, juicy peppers.
Long: 14-16 Weeks
Sweet peppers are one of the best sources of Vitamin B6 and folate, which support brain health and help the body convert food into energy.
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