Growing Peppers in the Home Garden

Peppers are one of the most popular vegetables to grow in the home garden. They belong to the Solanaceae family along with other common vegetables like tomatoes, potatoes, and eggplant.  Peppers have a wide variety of colors, shapes, and flavors.  From the mild sweetness of bell peppers to the fiery heat of habaneros and jalapeños, these vegetables have found their way into gardens and kitchens around the globe.  

peppers of different colors
Peppers are enjoyed around the world.  (1)

Despite being a culinary staple in many countries worldwide, they are native to Mexico, Central America, and northern portions of South America. These regions have used peppers as a culinary spice for nearly 6,000 years. Columbus brought peppers back to Europe, where they quickly became popular and spread throughout the world.  The Portuguese likely introduced peppers to Asia, where they were widely adopted in cuisine, especially in India, Thailand, Vietnam, China, and Korea.


Types  |  Measuring Pepper Heat  |  Recommended Cultivars  |  Planting  |  Care  |  Harvest & Storage  |  Potential Problems  |  More Information


Types of Peppers

Peppers can be divided into several different groups or types based on pungency, flavor, culinary use, fruit shape, and color. The table below contains several of the most common types and their fruit characteristics.

Pepper Types
TypeSizeShapeWallPungencyUse
AnaheimLargeLong, thin taperingThinSweet to mildFresh
Ancho (Poblano)LargeLong, blockyThinMildFresh
BellLargeBlockyThickSweetFresh, cooked
CayenneMediumVery thin, taperingThinVery hotFresh, dried, processed
CherrySmallRound, flattenedThickMild to hotFresh, processed
CubanelleLargeIrregular, bluntThinSweetFresh, processed
HabaneroSmallTaperedThinVery hotFresh, processed
JalapenoSmallOblong, bluntThickHotFresh, processed
OrnamentalSmallRound or taperedThinSweet to hotFresh, processed
PimentoLargeHeart-shapedThickSweetFresh, processed
SerranoSmallTaperedThickHotFresh, processed
Hungarian WaxMediumOblongThickMild to hotFresh

While there are many different types of peppers, many gardeners simply split peppers up into three main groups: Sweet (bell), Hot (chili), and Ornamental.

green bell pepper
Bell peppers are a popular sweet pepper.  (2)

Sweet Peppers

Sweet Peppers have little to no "heat." They come in different sizes and shapes and belong to the species Capsicum annuum. The most common and popular is the bell pepper. Bell peppers are large, blocky, 3- or 4-lobed fruit that tapers slightly at the bottom. Most are sweet and dark green. Depending on the cultivar, the fruit turns red, yellow, orange, or other colors at maturity.

However, not all sweet peppers are exclusively block-like bell peppers. Some sweet pepper cultivars have long, tapered fruit like sweet banana peppers. Many sweet peppers, especially bell peppers, are harvested while still immature and green.  Other varieties are harvested once they fully mature and develop their characteristic color.

Hot Peppers

Hot peppers, frequently referred to as chili peppers, are grown for their pungent flavors.  They add "heat" or "spice" to dishes. They are quite diverse with a wide range of heat and flavors.  Hot peppers belong to several plant species. Members of the species Capsicum annuum include Anaheim, cayenne, serrano, and jalapeno peppers. Capsicum chinense peppers include habanero, Scotch bonnet, and Bhut Jolokia. Tabasco peppers belong to the species Capsicum frutescens.

habanero peppers
Habanero Peppers  (3)
Chilly Chili Ornamental Pepper
Chilly Chili Ornamental Pepper  (4)

Ornamental Peppers

The fruit of nearly all species and varieties of peppers is quite colorful and attractive.  However, several types of peppers have been bred and selected primarily for beautiful and abundant fruit displays, rather than flavor or heat.  While edible, most ornamental peppers are not used in cooking.  If eaten, most are relatively spicy, although they can vary widely in their heat level.

 

Measuring the Heat of a Pepper

The pungency or heat of the pepper is a complex of seven closely related alkaloids or capsaicinoids. They often are called capsaicin, for the most prevalent compound. The capsaicinoids are produced in glands on the placenta (membranes that join the seed to the fruit). Seeds are not the source of capsaicin; however, they can absorb it because of their proximity to the placenta. Capsaicin is a stable alkaloid that can be detected by human taste buds in solutions of one part per million.

Carolina Reaper Pepper
Carolina Reaper Pepper  (5)

In the early 1900s, Wilbur L. Scoville devised a test to determine the relative hotness of different peppers. Capsaicin from a known weight of pepper was extracted with alcohol and mixed in various concentrations with sweetened water. Human tasters were asked to identify the point at which water neutralized the hotness. The volume of water required for each sample was assigned a rating in Scoville units—the larger the number, the more water needed and the hotter the pepper. A high-pressure liquid chromatography test replaced this technique in the early 1980s, but the measurements are still expressed in Scoville heat units (SHU). Examples of peppers and their SHU levels are in the table below.

People vary in their reaction to hot peppers. The heat sensation from the capsaicinoids results from the irritation of pain receptors. People who repeatedly consume hot peppers build up a tolerance to the capsaicinoids and can eat very hot foods without a reaction.

Peppers can cause burning when not handled carefully. If sensitive to it, wear rubber gloves when working with them to prevent fingers from burning. Also, be sure not to touch your face, eyes, mouth, etc., during preparation because the capsaicin is easily transferred and causes a burning sensation wherever you contact. 

If a hot pepper that is ingested causes discomfort, try eating something fatty like cheese or drinking milk. Eating bread and butter may also help absorb the capsaicin.

Scoville Heat Units (SHU)Examples
1,500,000–2,500,000Carolina Reaper
750,000–1,500,000Trinidad Moruga Scorpion, Ghost pepper
350,000–750,000Red Savina habanero
100,000–350,000Habanero, Scotch bonnet
50,000–100,000Bird's eye chili (Thai chili pepper), Malagueta pepper
25,000–50,000Tabasco, Cayenne
10,000–25,000Serrano
2,500–10,000Jalapeño
1,000–2,500Poblano, Anaheim
500–1,000Cubanelle
0–500Pimento
0Bell

Recommended Cultivars

Sweet Peppers

Purple Beauty Pepper
Purple Beauty Pepper  (6)
  • Aristotle – green matures red 
  • Bell Boy – green matures red 
  • Early Sunsation – dark green matures golden yellow 
  • Key West – banana shape, pale green matures red 
  • King Arthur – green matures red 
  • Lady Bell – green matures red
  • Orange Blaze – dark green matures orange 
  • Purple Beauty – deep purple matures purple red 
  • Sweet Banana – banana shape, light yellow matures red 
  • Sweet Chocolate – green matures chocolate brown 

Hot Peppers 

Scotch Bonnet Pepper By valeriyap
Scotch Bonnet Pepper (7)
  • Cajun Belle – 100 - 1,000 SHU 
  • Mariachi – 100 - 1,000 SHU 
  • Hungarian Yellow Hot Wax – 2,000 - 4,000 SHU 
  • Mucho Nacho – 2,500 - 5,000 SHU 
  • El Jefe – 4,000 - 6,000 SHU 
  • Thai Hot – 50,000 - 100,000 SHU 
  • Scotch Bonnet – 100,000 - 350,000 SHU 
  • Habanero Orange – 200,000 - 350,000 SHU

SHU = Scoville heat units

Ornamental Peppers

Black Pearl Pepper By dariazu AdobeStock
Black Pearl Pepper  (8)
  • Black Hawk - small round fruit starts black and turns red, purple-black foliage
  • Black Pearl - small round fruit that starts black and turns red, dark purple, almost black foliage
  • Chilly Chili - small slender fruit that changes color from yellow to orange and matures to red.  Fruit is not spicy (unlike most ornamental peppers)
  • NuMex Easter - small, slender fruit forms on top of the plant in a range from lavender to light yellow and, when fully mature, a light orange. 
  • Onyx Red - small round red fruit against dark purple foliage
  • Sedona Sun Pepper - slender upright fruit ranging in color from bright yellow to orange

Planting

Planting peppers
Plant transplants after the danger of frost has passed  (9)

Pepper plants can be purchased at garden centers or seeds may be started indoors 6-8 weeks before the intended outdoor planting date. Transplant peppers into the garden after the danger of frost is past. In central Iowa, mid-May is the suggested planting date. Gardeners in southern Iowa can plant one week earlier, while those in northern areas should wait an additional week. The last practical date for planting peppers is approximately June 20. Water plants thoroughly after transplanting.

Location

Pepper plants perform best in well-drained soils in full sun. The planting site should receive at least six hours of direct sun each day. Peppers are a warm-season crop and need a long growing season for maximum production. Daytime temperatures of 70-85°F are optimum for plant growth. 

Spacing

Pepper plants are commonly spaced 18 inches apart within rows. Rows should be spaced 24-30 inches apart. An alternate method is to plant two staggered rows 12-18 inches apart with plants spaced 18 inches apart within rows. The double rows should be spaced 30-36 inches apart.

Care

peppers growing in the garden
Grow peppers in full sun.  Mulch can be used to reduce weeds  (10)

Fertilizing

If a soil test has not been conducted, it is generally recommended to apply and incorporate 2-3 pounds of 5-10-5 per 100 square feet just prior to planting. For specific recommendations, conduct a soil test in fall or early spring. After transplanting, fertilize pepper plants with a starter fertilizer solution. A starter fertilizer solution can be prepared by following directions on a water-soluble fertilizer or by dissolving two tablespoons of an all-purpose garden fertilizer, such as 10-10-10, in one gallon of water. Give each plant 1-2 cups of the solution.

Watering

Pepper plants prefer an inch of water per week throughout the growing season. During dry periods, thoroughly water plants once a week. Mulching helps conserve soil moisture.

Harvest & Storage

red and green peppers
Once they reach adequate size, peppers can be harvested when immature (green) or when fully colored.  (11)

Harvest

Bell and hot peppers can be harvested in the immature green stage or when fully ripe. They can be eaten fresh, dried, or frozen. They can also be processed into sauces or pickled. Bell peppers are usually harvested when large and firm in the immature, green stage. They also may be allowed to fully ripen to red, yellow, orange, purple, or other colors. Fully ripe bell peppers are slightly sweeter and have a higher vitamin content than immature, green peppers.

Estimated Yield 

Average yield with good management practices should be approximately 15-20 pounds per 10-foot row. Yields will vary depending on the type and cultivar of pepper, weather conditions, cultural practices, and other factors.

Storage

Fresh peppers may be stored for up to three weeks in cool, humid conditions (45-50°F and 85-90% relative humidity). 

Peppers can also be dried. Harvest mature peppers (the fruit of most varieties turn from green to red at maturity), wash to remove any dirt, then allow the fruit to dry for a few minutes on the kitchen counter. Once the preparation steps have been completed, spread the peppers on a wire mesh screen or rack and dry for several weeks. An alternate method requires a large needle and heavy thread. Thread the needle, then push the needle through the upper portion of a pepper. Slide the pepper down the thread and repeat, stringing additional peppers. Hang and dry the peppers in a warm, dry, well-ventilated location. The dried peppers may be ground as needed. 

When processing hot peppers, it’s advisable to wear gloves and work in a well-ventilated room as volatile oils can cause burns or irritate sensitive skin. Avoid touching your eyes and other sensitive areas after handling hot peppers.

Potential Problems

Blossom End Rot

Blossom End Rot
Blossom End Rot  (12)

The development of water-soaked areas near the blossom end of the fruit is due to blossom end rot. The affected tissue desiccates, becoming brown and leathery. Secondary fungi and bacteria may colonize the dead tissue, causing it to rot. Blossom end rot is caused by a calcium deficiency in developing fruit. Fluctuating soil moisture levels due to drought or inconsistent watering practices, high nitrogen fertilization, and root pruning during cultivation are factors that contribute to blossom end rot.

Learn more in this article: Blossom End Rot.

Poor Crop 

Bell pepper flowers may abort and drop off when night temperatures drop below 60°F or daytime temperatures climb above 85°F. Maximum fruit set on bell peppers generally occurs at temperatures of 70-80°F. (The temperature range for fruit set on bell peppers varies somewhat with the cultivar.) Hot peppers usually set fruit better in warmer weather compared to bell peppers. An adequate moisture supply during flowering and fruit set is also important. 

Sunscald 

Sunscald
Sunscald  (13)

The heat of the sun may burn the side of the fruit exposed to the sun. Initially, a soft, light-colored area develops on the fruit. Later the area dries, becoming white and paper-like in appearance. The risk for sunscald can be reduced by controlling leaf diseases that may defoliate plants, by lightly fertilizing plants to promote leafy growth, and by growing plants in staggered, double rows.

Bacterial Spot

Bacterial spot on pepper is caused by the bacterium Xanthomonas campestris pv. vesicatoria. Warm and humid conditions favor the disease. The disease organism can be spread by rain or during overhead irrigation. Leaf spots on affected leaves are, at first, small, yellow-green lesions with a water-soaked border. These spots may coalesce, giving a blighted appearance. Eventually, these spots turn brown and dry up, leaving holes in the leaves. 

Learn more in this article: Bacterial Spot on Pepper and Tomatoes.

Bacterial Spot
Bacterial Spot  (14)

More Information


Photo credits: 1: Cindy Haynes; 2: Cindy Haynes; 3: Cindy Haynes; 4: Cindy Haynes; 5: KaeC'sImages/AdobeStock; 6:d murk photographs/AdobeStock; 7: valeriyap/AdobeStock ; 8: dariazu/AdobeStock; 9: beerfan/AdobeStock; 10: Serge/AdobeStock; 11: DOUGLAS/AdobeStock; 12: JJ Gouin/AdobeStock; 13: Ajay Nair; 14: Iowa State University Plant and Insect Diagnostic Clinic

Last reviewed:
October 2024