How to plant peppers

Pepper plants grow best in warm, well-drained soils of moderate fertility. The plants are not particularly sensitive to soil pH, but best results are obtained in the 6.0 to 6.8 range.
Peppers are a warm-season crop and need a long season for maximum production. Temperature has a large effect on the rate of plant and fruit growth and the development and quality of the red or yellow pigments. Ideal temperature for red pigment development is 65–75° F. Above this range the red color becomes yellowish. Below it, color development slows dramatically and stops completely below 55° F. Pepper plants can be purchased at garden centers or started indoors 6 to 8 weeks before the intended outdoor planting date. Transplant peppers into the garden after the danger of frost is past. In central Iowa, May 15 is the suggested planting date. Gardeners in southern Iowa can plant one week earlier, while those in northern areas should wait an extra week. The last practical date for planting peppers is approximately June 20. Water plants thoroughly after transplanting.

Spacing

Space plants 18 inches apart in rows
24 to 30 inches apart.

Estimated yield

Average yield with good management practices should
be approximately 80 pounds per 10-foot row.

Fertilizing
 
It is generally safe to apply 2 to 3 pounds of 5-10-5 per 100 square feet to the garden area where peppers will be planted. Conduct a soil test for specific P and K recommendations. After transplanting, feed the pepper plants with a starter fertilizer solution. Dissolve 2 tablespoons of a 5-10-5 fertilizer in a gallon of water, then pour 1 cup of the solution at the base of each plant.

Harvest and storage

Hot peppers and bell peppers can be harvested in the immature green stage or when fully ripe. They can be eaten fresh, used in sauces, pickled, frozen, or dried. Bell peppers are usually harvested when large and firm in the immature green stage. They also may be allowed to fully ripen to red, yellow, orange, purple, or other colors. Fully ripe bell peppers are slightly sweeter and have a higher vitamin content than do the immature green peppers. Fresh peppers may be stored for up to 3 weeks in cool,
moist conditions (45 to 50° F. and 85 to 90 percent relative humidity).