Quick Lesson on Peppers

Peppers are fun and easy to grow in raised bed gardens in Houston.  They love warm weather and like to show off.  When peppers first form on a plant, they are usually green and they stay green until they reach their mature size.  

If you leave a pepper on a plant, it will likely ripen to a bright orange, red or yellow.    This is the point when they become sweet and more nutritious too. 

Peppers transplants should be planted deep and about 12” apart. They need a bit of water each week while establishing roots and setting fruit.  Once the fruit matures to its full size, water your peppers only when the soil is dry.  This will actually help the pepper ripen to its final color faster. Peppers also are heavy eaters so fertilize weekly after they start establishing fruit. And, you may need to support them with a stake as they grow taller. 

What Makes Peppers Turn Different Colors?

Chlorophyll makes the color change.  As it breaks down, it exposes the underlying color pigments.  Watching a pepper change color over the span of a week or even a month, is quite a sight to behold.

Garden Girls’ Favorite Pepper Varieties

In Houston, we are able to grow a variety of peppers.  Some of our favorites are: 

Sweet Banana pepper~ 65-70 days.  Six inches long at harvest.

Big Bertha pepper~ 70-75 days. A giant bell pepper that turns from green to red.

Ace~ 70-75 days.  Small to medium size, heat resistant. 

Early Sensation~ 70-75 days.  Another large bell that turns from green to yellow.

Gypsy~ 55-60 days.  Elongated bell, resistant to disease. 

Shishito ~ 60-65 days. A sweet-mildly spicy pepper flavor, harvest between 2 to 4 inches long.

Garden To Table Serving Ideas

Now that you’ve picked your peppers, how will you prepare them?  Here are a few of our favorite ways!

-Sautee peppers in a cast iron skillet with olive oil and salt for a fab side dish.

-Roast in the broiler, turning frequently, until skins bubble and blacken.  Once cool, slide the skins off. Prepare with olive oil, Romano cheese, salt and pepper on a crusty bread.

-Stuff with a blend of tomatoes, spinach, feta and cooked orzo for a light and bright entrée. 

Have a favorite pepper variety or a recipe to share?  Tag us on IG!  @gardengirlstx