Bell peppers (Capsicum annuum) are native to Mexico, Central America, the Caribbean, and Northern South America where they have long been cultivated.  Pepper plant seeds were imported by Columbus to Spain in 1493 then spread to Europe, Asia and countries with a long growing season of at least 60-90 days.  They are among the only peppers that do not produce capsaicin and thus register zero on the hot spice levels of the Scoville heat scale and are consequently often called sweet peppers.  Bell peppers are botanical fruits that are used as a culinary vegetable. They are grown as annual plant that can also be grown as a perennial and are ideal for home gardens.

 

Seeds may be ordered through seed catalogs or can be saved from mature fruits from plants that are sold at the open air market.  Bell peppers grow in many colors including green, red, yellow, orange, white, purple, brown and black.  As the peppers turn green to red the Vitamin C level jumps dramatically and the flavor sweetens.  Often green bell peppers change color as they ripen naturally without refrigeration.  Bell peppers survive best if the seeds are planted in pots or trays in potting soil for about 8 weeks before planting the seedlings in your garden. Be sure the location of your garden will have at least 6 to 8 hours of direct sun daily.  Adding compost or worm castings helps to enrich the soil.  Once the plants have double leaves they are ready to plant 18” to 24” apart in a slightly acidic pH 6.0 – 7.0 soil.  Plant the seedlings deep in the soil; the first set of leaves can be buried in the soil.

 

Be sure to water the seedlings daily unless it rains.  Once the plants are established, it is advised to allow the first inch of soil to dry out and water at the base level of the plant in order to avoid dampening the leaves which may lead to fungal infections.  Bell peppers benefit from a magnesium water boost (one half cup epsom salts to a gallon of water).  About every 3 weeks give each plant about 8 ounces of the mixture.

 

Unfortunately, bell peppers are susceptible to many plant pests and diseases.  Here are some potential problems and remedies: 

 

Aphids  - spray with neem oil and water or insecticidal soap

 

Spider mites – rinse plants, including the top and bottom leaves to dislodge then apply neem oil via sprayer

 

Cut worms – place a cardboard collar around the base of the plant and/or using Bacillus Thuringienis around the plants

 

Companion plants include: basil, spinach, lettuce, carrots, tomatoes, nasturtiums, onions, garlic and marigolds.

 

Bell peppers are a rich source of nutrition, especially red bell peppers.  One large ripe red raw pepper contains 300% the daily required vitamin A and 100% of vitamin A for an adult. Bell peppers are rich in antioxidants, potassium, vitamin K1, vitamin E and iron.

 

Recipes:

Peppers are a versatile ingredient for many recipes, including chili, spaghetti sauce, salads and stuffed peppers. Here is an easy stuffed pepper recipe: slice the tops off six red peppers, stuff with cooked rice and beans and carrot and onion shreds.  Place the peppers in a pan, add ¾ cup water, cover and bake at 350° F for 45 minutes, remove the lid and bake for another 10 minutes.  Sprinkle with moringa leaves and a drizzle of tahini and an optional squeeze of lemon and a few grinds of fresh ground pepper.

 

If you are ambitious try a delicious Serbian recipe, Adjar, a spread for bread or dip for veggies or a sauce for pasta. Roast 5 medium red bell peppers and one eggplant over a wood, coal stove or broil in oven until lightly charred, remove from heat, cool, then peel most of the skin; add 3 finely minced garlic cloves, 1 TBS apple cider vinegar, 3 TBS olive oil, 1 tsp salt, a few cranks of freshly ground black pepper. Mash well and stir, then let the ingredients blend for about one hour at room temperature.  Then serve. Any leftovers can be refrigerated for up to one week.

Recipe for 4-Pepper Pasta

1 each - lg. red, yellow, and green pepper
1 lg onion
3 Tbsp salad oil

- Saute peppers and onions in oil w 1.5 tsp. salt, until veggies are tender, @ 15 min.

Stir in:
1 Tbsp sugar
3 Tbsp red wine vinegar
3/4 tsp basil
1/2 tsp. cracked black pepper; heat thru.
Serve over 8 oz cooked (tricolor) pasta. Serves @ 4