Nothing says “pepper” like a classic green bell pepper. This variety does especially well on the West Coast under warmer conditions. These peppers are big—a blocky shape with flat shoulders—perfect for slicing, dicing, stuffing, roasting, and more! This Classic bell pepper is best harvested when it’s green, although if you miss a few, they’ll go to red about three weeks later.

Sun Exposure

• full sun

Soil pH

• 6.5 to 7.0

Hardiness Zones

• 3 to 9

Spacing

• 18 inches between plants; 24 to 36 inches between rows

Moisture

• 1 inch per week

Notes

• start seeds indoors eight weeks before transplanting
• days to maturity: 63 to green (preferred harvest time); 83 to red
• best harvested green
• high resistance to bacterial leaf spot and tobacco mosaic virus

Have you tried growing Classic bell peppers? What region do you grow them in? Please tell us your experiences growing Classic bell peppers.