Sweet Pepper

Sweet pepper is a warm-season fruiting vegetable in the Solanaceae family, producing thick-walled, mild-tasting berries in a wide range of shapes — blocky bell, conical, or elongated — and colours from green through yellow, orange, and red. Varieties range from compact 40 cm plants to bushy 80 cm specimens. In Nordic conditions, sweet peppers require early indoor starting, a warm and sheltered position, and are best grown in a greenhouse or polytunnel for reliable yields. Fruit flavour deepens and sweetness increases as fruits ripen from green to their final colour.

Growing

Start seeds indoors 8–10 weeks before transplanting. Sow 1 cm deep in small cells or modules, maintaining a germination temperature of 22–30 °C; seeds germinate in 12–20 days. Once germinated, grow seedlings on in bright conditions at around 20 °C — supplemental lighting is strongly recommended to prevent leggy growth. Pot on promptly to maintain continuous growth. Transplant to final positions only once nights consistently stay above 12 °C and the growing space reaches at least 15 °C; space plants 40–50 cm apart in rows 50–70 cm apart. In Nordic climates, greenhouse or polytunnel cultivation is the default; 'King of the North' and similar cold-tolerant selections can be trialled in sheltered outdoor beds.

Care

Water consistently and deeply — uneven moisture causes blossom drop and poor fruit set. Feed with a potassium-rich liquid fertiliser once flowering begins, every 7–14 days. Avoid high-nitrogen feeds once buds appear, as this promotes leaf at the expense of fruit. Tall varieties (60–80 cm) benefit from cane support tied loosely at intervals. Maintain temperatures above 15 °C throughout the growing period; cold nights below 10 °C stall growth and can cause fruit abortion. In greenhouses, ventilate on warm days to prevent heat stress above 32 °C and to aid pollination — gently shaking flower trusses helps set fruit in enclosed spaces.

Harvest

Harvest green fruits as soon as they reach full size and walls are firm; this encourages the plant to set further fruits and shortens the time to maturity. Allow fruits to remain on the plant for full colour development — green to yellow, orange, or red depending on variety. Ripe fruits detach cleanly with a slight twist or clean cut with secateurs. Harvest regularly to maintain plant productivity; leaving over-ripe fruits on the plant signals it to cease production. Plants continue cropping until temperatures drop below about 10 °C.

In the kitchen

Use raw sweet peppers sliced into salads, crudité platters, or stuffed and baked whole. Roast or grill until charred and tender, then peel and dress with olive oil for antipasti. Dice into stews, sauces, and risottos, or sauté with onion and tomato as a base for ratatouille and piperade. Conical and pointed varieties are excellent quickly pan-fried in olive oil with coarse salt in the style of padron peppers. Thick-walled blocky types are ideal for stuffing with grains, cheese, or meat and baking.

Storing

Fresh peppers keep for up to 2 weeks in the refrigerator crisper drawer at 7–10 °C; do not store below 7 °C as chilling injury causes pitting and decay. For longer storage, roast and freeze in flat portions for up to 12 months. Dice and freeze raw for use in cooked dishes. Preserve by pickling in vinegar brine or pack roasted strips in olive oil and refrigerate for up to 2 weeks. Dry sliced peppers in a dehydrator or low oven and store in airtight jars for up to 1 year.