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.
- full sun
- 6.5 to 7.0
- 3 to 9
- 18 inches between plants; 24 to 36 inches between rows
- 1 inch per week
- 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.