Bell Peppers have shallow roots and hence benefit from loose soil texture. Use compost (your kitchen scraps work great!). The soil should be slightly acidic with a ph range of 5.8 to 6.5. We use a combination of Organic garden soil, Peat Moss and homemade compost with the compost forming the bottommost layer. We supplement it with organic fertilizers. We also tend to use Epsom salt in the soil (and later towards the harvest time to increase the yield).

Usually your bell pepper transplants or seeds come with planting instructions. But if otherwise, pair two plants together and plant them 18 to 24 inches apart. This pairing is done to hinder the sun from scalding your plant as they shade each other from the harsh sun.For Nor Cal sunshine, we have skipped this strategy without issues. Dig about 1 to 2-inch deep in the soil and place the seeds/plant in it. Cover them back again with the soil. Water well especially if it's a freshly prepared soil.

Depending on your climate, watering schedule will vary. As the plants mature, the watering required is less - about twice a week allowing a good soak of the soil. Keep the soil moist - not soggy. Fertilize regularly. We have a monthly cycle. We spray epsom salt (one tablespoon of Epsom salts in a gallon of water) to the plant towards the harvesting season since it helps to increase its yield and size of the bell peppers. They may also require stakes or support (like tomato cages) as they grow to prevent bending. Remove weeds growing around the plant.

You can harvest the Bell peppers as soon as they reach a desired size. Their Vitamin C content as well as sweetness increase the longer they are in the plant. Use sharp Garden scissors to neatly cut the fruit off the plant. I prefer cutting them just before I use them in my cooking, but you can store them in a plastic bag in fridge around 10 days after harvesting.