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Red pepper is a sweet bell pepper cultivar prized for its fully mature, deep red fruit and mild, slightly sweet flavor. It is commonly used fresh in salads and cooking, or roasted and preserved. Gardeners grow it for high yields of colorful, nutrient-rich peppers that ripen on the plant throughout summer and fall.

Red peppers require warm soil to germinate reliably; maintain 70–85 °F (optimally 75–80 °F) for best results. Seeds typically sprout in 7–14 days. They do not require light or darkness to germinate, but consistent warmth and moisture are essential. No pre-treatment is necessary, though soaking seeds in warm water for an hour before sowing can speed germination slightly.

Start seeds indoors 8–10 weeks before the last spring frost (late February to early March in zone 7). Sow seeds 0.25 inches deep in seed-starting mix and keep soil consistently moist and warm. Transplant seedlings to individual pots when they develop their first true leaves. Harden off seedlings over 7–10 days, then transplant outdoors after all frost risk has passed and soil reaches 60 °F (mid-May in Maryland). Space plants 18–24 inches apart in well-draining, fertile soil enriched with compost.

Water consistently at the base of the plant, aiming for 1 to 1.5 inches per week; avoid wetting foliage to reduce disease. Feed with balanced fertilizer (10–10–10) every 3–4 weeks, or use a slower-release fertilizer at planting. As plants grow, they benefit from stakes or cages for support and air circulation. Watch for common pests including spider mites and aphids; spray with insecticidal soap if needed. Blossom-end rot (dark sunken spots on fruit) indicates inconsistent watering; maintain steady soil moisture to prevent it.

Pick peppers when they reach full size and have turned completely red (typically 2–3 weeks after reaching full mature green size). Red peppers develop greater sweetness and nutrient density once fully colored. Harvest regularly to encourage continued production throughout the season. Store fresh peppers in a plastic bag in the refrigerator for up to 2 weeks, or freeze sliced peppers on a tray before bagging for longer storage.