Growing peppers

Space individual plants 12 to 18 inches apart.
Before planting, add some general purpose fertilizer and compost to the soil.
Yields may be increased by planting peppers in pairs of the same variety.
For highest yields, provide extra calcium and phosphorus. Garden lime (calcium carbonate), bone meal or ground up eggshells will add calcium to the soil. Bone meal, fish meal, or well rotted manure are a good way to add more phosphorus.
Peppers do especially well in raised beds or very large containers, where the roots will feel more heat. They grow slowly in cool soil, so it is best to transplant them into the garden when the weather has stabilized.
If you want to give them a little extra protection at first, see my tip on the tomato page for surrounding the plant with a temporary “mini greenhouse”.
Place a stake next to each pepper plant (or surround them with a cage). Pepper plants seem sturdy at first, but as fruit develops they get very heavy and are likely to fall over. (I know this from personal experience and am determined it will not happen in my garden this year!)
Peppers prefer temperatures of 65 to 85 deg. F. for setting fruit.
Many peppers can be harvested at different stages. See the individual pepper variety descriptions below to get an idea. It’s your garden. Harvest them when they taste good to you!
PLEASE NOTE: The plants on my farm table have NOT been hardened off. They are straight from the greenhouse.
You can do one of the following:
1. Expose them gradually to outdoor conditions over a week
-OR (as I do)-
2. Plant them immediately and give them protection from excess sun, wind, and rain for a week or two.

Below listed are the pepper varieties being offered in 2025.

Alma Paprika

A sweet, prolific, multi-use pepper that can be eaten fresh, pickled or dried. Plants are loaded with thick-walled peppers that develop just a hint of warmth. The 1–2 inch fruit start out creamy white and then turn to orange before finally turning shiny red. Harvest red for most uses. (Territorial Seed)

Reviews from TerritorialSeed.com:

Excellent sweet paprika pepper

We have been growing Alma Paprika on the farm for 9 years. It consistently produces an excellent quantity of beautiful baseball-sized peppers on 2'+ tall plants For northern climates, anticipate 90 days to ripen after transplant. For best results, have good organic fertile soil and make sure to water regularly. Will produce until frost if row-covered when temps drop below 50. Grows well in containers that can be moved indoors near season end to get the last of those beauties.

Great Paprika!

This is my third year and two things learned. I germinate mine indoors in early February to be set out the first week of May. I now grow at least 8 plants. Peppers are small and slow to ripen but these are so meaty and make the best paprika ever! I thought paprika was just used for coloring on potato salad but with these you get wonderful flavor with the color!

Candy Cane

The Candy Cane pepper is uniquely striped and elongated, growing to 3-5" long. Its maturation stage is different from other peppers as it starts with green with white stripes before ripening to full red color with a whole range of colors in between. Like with other peppers, the longer you leave it on the plant, the sweeter it will become. With their gorgeous coloration and beautiful variegated leaves, the peppers stand out in your garden.

Not only that, but their sweet, mild flavors will also stand out in the kitchen! These are delicious and crispy snacking peppers that are great for eating with your favorite veggie dip or hummus. Plant the eye-catching Candy Cane pepper plant in a container on your patio or balcony and show off its pretty self! (Pepper Joe’s)

Black Jalapeno

The Black Jalapeno pepper is a really cool Jalapeno pepper variety bred to be almost totally black. With a unique color and the same sweet-and-spicy taste that jalapenos have, you'll definitely want to grow and eat this pepper!

Black Jalapeno pepper plants are very easy to grow and produce many peppers that you'll never have to worry about running out! Ideal for container gardening, these Black Jalapenos grow between 3-4" long and change colors from green to black, then finally to red at maturity. The peppers are prone to getting a black "blush" on their shoulder where their sides face the sun.

Show this beauty off to your neighbors and gardening buddies. Black Jalapenos are known to be sweeter and juicier than other jalapeno varieties, making them perfect for pepper sauce, salsas, and for fresh foods. Their heat is slightly hotter, with peppers reaching heat levels up to 10,000 SHUs. Add some sweet spiciness to your food with the Black Jalapeno pepper! (Pepper Joe’s)

Red Cherry Hot

Do you have a passion for pickling and preserving flavorful hot peppers? Look no further than the Red Cherry Hot Pepper! Also known as Cherry Bomb peppers, this popular variety is beloved for its cherry-like shape and unforgettable flavor.

The compact pepper plants grow to a convenient 2.5 feet in height and yield plentiful 1-2 inch long, thick-walled pods. They start as vibrant green and gradually ripen to a rich, luscious red. We recommend harvesting them at their reddest for the most irreplaceable flavors. Frequent harvesting not only enhances flavor but also boosts your plant's yield.

Our Red Cherry Bomb peppers are a culinary delight, and it's no wonder they're so popular! The Red Cherry Hot Pepper offers exceptional flavor, versatility, and ease of growth, making it a must-have for any pepper enthusiast, striking a perfect balance between medium heat and a delightful sweetness. Its fleshy and juicy nature makes it ideal for pickling in vinegar, stuffing, or enhancing various dishes. When you need a hot pepper with substance, this is the one to turn to. Slice them into salads, stuff them, or use them as a garnish to elevate your meals. (Pepper Joe’s)

Pepperoncini Greek Golden

Also known as Golden Greek Pepperoncini, Friggitello pepper, Sweet Italian pepper, or Tuscan pepper, this is a strain from Greece that is somewhat rare and prized by those who want these peppers for pickling or processing. They originate from Italy and Greece, although the Pepperoncini Greek Golden pepper has been popular throughout the world.

The Pepperoncini Greek Golden pepper plant is a high-yielding, prolific plant that matures early, and you can expect to harvest these sweet, tangy peppers around 60 to 70 days. They ripen from green, yellow, to finally red, but they should be harvested when they turn yellow for their delicious flavors that many people favor. The peppers grow to around 4" long and are slightly wrinkled and slender with thin walls.

The peppers are smaller, lighter in color, and sweeter than the regular Pepperoncini, and comes in a heat level of 100-500 SHUs. They are identical to the banana pepper in terms of flavors, but this Pepperoncini brings a little more heat. They are great for sandwiches, pizzas, soups, sauces, garnishes, and to eat as pickled peppers. You may know these peppers as the perfect addition to the Greek salad! We highly recommend eating them when they are pickled. Get this fantastic Greek heirloom today! (Pepper Joe’s)

Fish

The Fish pepper is quite an eye-catching, all-around beautiful pepper! Its wonderful flavors were kept as a secret ingredient throughout the Caribbean; however, it was eventually released to the public growing community by William Woys Weaver back in 1995.

Fish pepper plants are productive and produce high yields of these brilliant fruits. Very easy to grow in gardens and containers, they can also be wonderful ornamental pepper plants with pretty variegated leaves and colorful pods. Fish peppers have a beautiful ripening stage as they start a creamy white color, changing into a light green with dark green stripes and markings, to a vibrant orange with dark red and brown streaks.

The name is most likely correlated to the chili's popular use with seafood. The variegated Fish Pepper was traditionally used in oyster and crab houses in the northeastern United States. Fish chili peppers are a feast for the eyes with the colorful young cream-colored peppers that were used for adding a kick to the creamy sauces that topped seafood. With heat and flavor similar to the Jalapeño and Cayenne, you’ll fall in love with this gem. (Pepper Joe’s)

The Italian Pepperoncini is a popular Italian heirloom pepper that has many different uses and can be enjoyed in many ways.

These compact pepper plants will razzle and dazzle in your garden, growing up to 2 ft. tall and producing plenty of these 3-6" long peppers. The plants are extremely bushy and give good sun protection to the pods. Not only that, they will perform well in cooler climates. Italian Pepperoncini peppers have that signature smooth, shiny texture and pendant shape that tapers off to a point, just like the Pepperoncini Greek Golden Pepper. These pods ripen from green to red when they are ready to be picked.

The heirloom pepper has a slight heat with a sweeter flavor that you'll fall in love with. If you are a pickled pepper person, this Italian pepper is the one for you! The Italian Pepperoncini goes great on anything and is great to eat raw and cooked too. (Pepper Joe’s)

Pinot Noir

While thise compact pepper plant grows up to 2 ft. tall, this will definitely stand out in your garden with its wide variety of colors displayed simultaneously. The blocky large peppers will ripen to light green, before blushing to shades of citrus, berry, purple, and cherry red. The highly adaptable plant performs well in both hot and cold conditions and will produce heavy yields of firm, thick-walled peppers that are crispy and crunchy when you take a bite of the pod.

It is very sweet, sweeter than the regular bell pepper, with a welcoming aftertaste. Because the Pinot Noir is sweeter, we think its sweetness is similar to the Gypsy F1 pepper, but we will let you put it to the test! The pepper is excellent for eating fresh or adding color to salads, for stuffing, and to serve as grilled, roasted, and stir-fried. (Pepper Joe’s)

Bode Red

Also known as the Red Bode, the Bode Red pepper is a beautiful, hot, fruity pepper originating from Brazil that you must grow in your garden.

These 3 ft. tall plants produce high yields of these 1/2" long cherry-shaped fruits. Watch these peppers ripen from green, yellow, orange, and finally to red. While they aren't actually cherries, they sure do have a faint aroma and taste of cherry flavor!

This is an amazing chili with fruity, sweet, and smoky tones. This is perfect for anyone seeking a fruity flavor of a Habanero or Scotch Bonnet, but without the fire-melting heat. This is perfect to make for hot sauces (will have a cheery flavor!), and enhance the flavor of soups, salsas, and sides like potatoes and rice & beans. (Pepper Joe’s)

Costa Rican

The Costa Rican pepper is an award-winning European chili that packs a punch, and is one of the most beautiful plants you can grow!

The Costa Rican chili pepper is perfect for growing in containers and in gardens, and you can expect the Costa Rican pepper plant to grow to 2-3 feet tall. With beautiful black foliage, color-shifting chilis, purple flowers, and thick-walled flesh, it's no wonder why this gem is a favorite. The Costa Rican sweet pepper is beautiful, but it is also effortless to grow and maintain. You can use it as a landscape feature in pots or multi-planted garden beds as a border hedge.

The Costa Rican pepper will ripen from purple to red and has that slight kick to burn your tongue before tasting tangy flavors. These chilis are little fireballs that are bursting with flavor and we highly encourage you to give these a try! They will add fire and color to the food you create in the kitchen. (Pepper Joe’s)

Big Bomb

Big Bomb Hot Peppers (not to be confused with Cherry Bomb Peppers) are a newer medium-hot hybrid that has a nice flavor and heat that work when eaten fresh, stuffed, or pickled.

Plants grow about 2 ft. tall with a spread of 20" so they can thrive in containers or in the garden. Big Bomb Plants are known to be very sturdy and tolerant to many growing conditions. Pods will grow around 2" long and have a small, round shape to them. Watch as their colors change from a bright green to a bright red. Expect high yields with these pepper plants!

Big Bomb peppers are thick-walled with a nice mild heat and sweet flavor. They are best used to add some spice to fresh foods like salads, roasted, or grilled. You can also ferment these pickles or use their thick walls to dry them and make nice pepper powder or pepper flakes. (Pepper Joe’s)

Billy Goat

Billy Goat Pepper is a hot pepper that reminds me of the Caribbean style peppers. If you like your peppers relatively hot, this Chinese variety would be the perfect for seasoning, cooking, sauces, flakes and powder. Plants are very productive, producing 1.5 inch peppers that turns from green to bright red when fully ripened. Nice pepper aroma. Plants are about 3 feet tall and peppers are about 30,000-40,000 Scoville Units. (Renaissance Farms)

Capperino

Exclusive! Hot cherry for stuffing and pickling, F1 hybrid.

Fruits have a moderate heat level and avg. 1 1/2" in diameter—just perfect for stuffing. Most fruits are round to slightly flattened. Very popular in Italy. Medium-size plants. Matures in 60 days to green; 85 days to red ripe. (Johnny’s Selected Seeds)

Chinese 5 Color

Chinese 5 Color Pepper is a uniquely colored variety that literally changes to 4 different colors before fully ripening to its final 5th color, red. Have a look at my images and you will see the beauty of this pepper as it goes through its stages. A tasty variety, it packs medium heat and would be perfect for cooking in soups and stews. Would also make great pepper powder or flakes. Plants have dark /purple colored foliage and production is good. Be patient, as these plants take a little longer to mature. Once they start producing, they never stop. It’s almost November here (in Indiana) and these are literally loaded with peppers of all different colors. (Renaissance Farms)

Cozumel

53 days. This very early Caribe-type pepper produces attractive and tasty, 4 inch long blonde fruit that matures through a sunset of rosy orange tones to a final red color. Thick walled and juicy, the flavor develops from mildly spicy to fruity balanced with tingly fire. F1 hybrid. (Territorial Seed)

Karmen

Karmen sweet pepper was a real hit with everyone here. Perfectly sized fruits grew on 2.5-3 feet tall plants and ripened a little later in the season. The wait was totally worth it. Very prolific variety, sweet and and fruity. Needless to say, I ate many in the garden. Crunchy, thick fleshed and has a multiplicity of uses. Cut these up for your fresh salads, have them as a stand-alone snack, use them in your cooking or for plating. Nice rich red color when fully ripened. Open pollinated. (Renaissance Farms)

Lemon Starburst

This pepper is one of my favorite varieties. Known for its bright yellow color and distinctive starburst shape. With a sharp, citrusy flavor and habanero level heat, it features thin, crisp walls that make it perfect for hot sauces, salsas, or adding a unique twist to your culinary creations. The thin walls provide a delightful crunch and allow for quick drying or roasting. (PDX Peppers)
(Seeds provided by Katrina. Thank you!)

Mellow Star

Traditional Japanese shishito pepper, F1 hybrid.

Avg. 3 1/2-4" heavily wrinkled fruits are thin walled, mild (no heat) when green and slightly sweet when red. Popular in Japan where its thin walls make it particularly suitable for tempura. Also very good roasted, in stir fries, or sautés. In Asia, fruits are always cooked green but they also may be used red. Thinly sliced, the red fruits are excellent in salads and coleslaw. Large, upright plants produce good yields over an extended harvest period. (Johnny’s Selected Seeds)

Pizza

80 days. Jalapeño type. If you like the flavor of hot peppers but no so much fire, Pizza Pepper will be a hit. It is the heaviest, most thick-walled pepper we have ever seen. This means big pepper wedges with just a hint of zing. The 3 to 4 inch pendulous, cone-shaped peppers on 14 to 18 inch tall plants are most flavorful when green, and sweetest when red. Early and prolific. Open pollinated. (Territorial Seed)

Primero Red
80 days. The earliest ripening habanero, and also somewhat more gentle, heat-wise, than typical, very hot habanero varieties. Primero Red ripens right around the time of many bell peppers and produces very generous yields of these delightfully fruity peppers. The fruit averages 2-3 ½ inches long and 1-1 ½ inches wide, ripening from green to red with moderately wrinkled skin. F1 hybrid. (Territorial Seed)

One of the Best Producers in our Garden (Susan on 11 March 2023) “Can't say enough good things about this pepper The plants were strong and healthy all summer long. Each produced so many peppers I had a hard time keeping up with them; fresh eating, pickling, freezing, drying. The fruit had thick walls for a habanero, less wrinkles and larger size. Gorgeous on the plant; jewel like colors were outstanding going from a lemon yellow to orange then scarlet red. The skins were smooth, shiny and blemish free and they stored for an unbelievably long time in the refrigerator. The canopy of leaves sheltered the fruit well so I was harvesting these peppers even after a light frost in the fall… I highly recommend this pepper.”

Pumpkin Spice Jalapeno

Produced by New Mexico State University, the Pumpkin Spice Jalapeño is a heavy producer of delicious peppers. (PDX Peppers)
(Seeds provided by Katrina. Thank you!)

Scotch Bonnet

When I want pepper sauce for seasoning my meats, soups and most foods, I use Scotch Bonnet Peppers. For me, this variety makes the best, middle of the heat chain sauce. I also use it to temp down some of the hotter varieties. By combining them with varieties such as Trinidad Scorpion, Ghosts and Carolina Reaper, my sauces are just right for seasoning or spreading over foods. When making these hot sauces I mix 3 Scotch Bonnets to 1 super hot. That makes the heat and flavor perfect for me! Scotch Bonnets have a Scoville unit rating of 80,000 to 400,000. So they do pack some heat. On that same scale, Jalapeño have a score of 5,000, with Ghost peppers 1,041,427 and Carolina Reaper 1,641,000. So if you don’t like super hot heat, this variety may be a good choice. Prolific plants.
Caution. If you are not used to chili peppers this one can be out of your league, so please be careful. (Renaissance Farms)