North Georgia
Use approximately April 15–June 15, about two weeks later than Middle Georgia.
Georgia bell-pepper growing guide
Growing Bell Peppers in Georgia
Bell peppers are sweet, blocky Capsicum fruits that need warm transplant conditions, full sun, steady moisture and a healthy canopy; mature color depends on the cultivar and is not always red.
Warm-season essentials at a glance
Georgia Bell Pepper Quick Facts
Start
Set healthy transplants after frost danger and cold-soil conditions have passed.
Spacing
UGA uses about 1½–2 feet between pepper plants in 2½-foot rows.
Color
Green fruit can be harvested; mature fruit may become red, yellow, orange, purple or another cultivar color.
Harvest
Cut firm fruit repeatedly rather than twisting brittle branches.
PLANT BY REGION
When to Plant Bell Peppers in Georgia
Plant only after frost danger when soil and nighttime conditions support warm-season growth.
Middle Georgia
Use April 1–June 1.
South Georgia
Use approximately March 18–May 18, about two weeks earlier than Middle Georgia.
These transplant windows apply UGA’s explicit two-week spring regional adjustment to the pepper row in the UGA Home Gardening planting chart.
Choose cultivar color, shape and maturity
Bell Pepper Colors and Types
Green harvest
Most bell peppers are usable while green, before the fruit reaches its final ripe color.
Mature colors
Red, yellow, orange and purple outcomes are cultivar traits. Do not assume every green pepper will ripen red.
Fruit form
Compare blockiness, wall thickness, fruit size and days to maturity for the kitchen use and season available.
For banana, wax, frying and other sweet peppers, use the broader sweet-pepper guide. For pungent Capsicum types, use hot peppers.
Protect roots and the fruit-shading canopy
Sun, Soil, Water and Support
Sun
Give plants full sun while retaining foliage that shades fruit.
Soil
Use fertile, well-drained soil and a soil test for amendments.
Moisture
Keep moisture reasonably even; mulch after soil warms to reduce swings.
Support
Stake or cage plants if heavy fruit or weather could bend branches.
Warm-season bell peppers can still pause fruit set during temperature extremes.
Protect roots from moisture stress and avoid treating extra fertilizer as a cure for weather-related blossom drop. Healthy plants can resume flowering and fruiting when conditions moderate.
Preserve foliage and diagnose the cause
Common Bell Pepper Problems
Blossom-end rot
Moisture swings can disrupt calcium movement and damage the blossom end; the symptom does not automatically prove soil calcium is low.
Sunscald
Exposed fruit can develop pale damaged areas after canopy loss. Preserve healthy foliage and avoid unnecessary heavy pruning.
Pests and disease
Scout for aphids and other insects plus bacterial or fungal symptoms. Preserve airflow and rotate away from tomatoes, potatoes and eggplant.
Green or ripe depends on the kitchen goal
Harvesting Bell Peppers
Harvest firm green bells at a useful size or wait for the cultivar's mature color and fuller flavor. Repeated cutting encourages continued picking and protects brittle branches.
Grow → Harvest → Cook: Carry Georgia bell peppers into the protected recipes below.
From Georgia garden to kitchen
Bell Pepper Recipes
Stuffed Bell Peppers
Bell pepper halves filled with seasoned meat, quinoa or rice, black beans, corn and cheese.
Ingredients
- 4 large bell peppers, halved and seeds removed
- 1 pound ground beef or turkey
- 1 cup cooked quinoa or rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 cup shredded cheddar or Mexican blend cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, brown the ground meat over medium heat. Drain excess fat if needed.
- In a large bowl, combine the cooked meat, cooked quinoa or rice, black beans, corn, diced tomatoes, half of the shredded cheese, chili powder, cumin, garlic powder, salt, and pepper.
- Fill each halved bell pepper with the mixture.
- Place the stuffed peppers in a baking dish and sprinkle the remaining cheese on top.
- Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro or parsley before serving.
Bell Pepper and Chickpea Stir-Fry
Colorful bell peppers and chickpeas stir-fried with onion, garlic and a savory soy-based sauce.
Ingredients
- 2 bell peppers (mix of colors), thinly sliced
- 1 can chickpeas, drained and rinsed
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 green onions, chopped (for garnish)
- Cooked rice or noodles for serving
Instructions
- Heat sesame oil in a wok or large skillet over medium-high heat.
- Add sliced bell peppers, onion, and minced garlic. Stir-fry for 3-4 minutes until vegetables are slightly tender but still crisp.
- Add chickpeas to the wok and stir-fry for an additional 2 minutes.
- In a small bowl, mix soy sauce, hoisin sauce, and grated ginger. Pour the sauce over the vegetables and chickpeas. Stir to coat evenly.
- Continue cooking for 2-3 minutes until the sauce thickens slightly.
- Serve the bell pepper and chickpea stir-fry over cooked rice or noodles.
- Garnish with chopped green onions before serving.
Roasted Bell Pepper and Tomato Soup
A silky roasted red pepper and tomato soup finished with cream, smoked paprika and fresh basil.
Ingredients
- 5 large red or orange bell peppers, halved and seeded
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 3 cups low-sodium vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh basil
Instructions
- Heat the oven to 425°F. Arrange the pepper halves cut-side down on a rimmed baking sheet and brush them with 1 tablespoon olive oil.
- Roast for 25 to 30 minutes, until the skins are blistered and the peppers are tender. Cover loosely for 10 minutes, then peel away the skins and chop the peppers.
- Heat the remaining olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 30 seconds.
- Add the roasted peppers, crushed tomatoes, broth, smoked paprika, salt and black pepper. Bring to a simmer and cook for 15 minutes.
- Blend until smooth with an immersion blender, or carefully blend in batches.
- Stir in the cream and warm gently without boiling. Taste for seasoning and serve with fresh basil.
Garden kitchen note: Cool leftovers promptly, refrigerate in a covered container and use within 4 days.
Garden Bell Pepper Fajitas
Colorful garden bell peppers and onions seared with warm spices and served in tortillas with black beans and lime.
Ingredients
- 3 large bell peppers in mixed colors, thinly sliced
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 can (15 ounces) black beans, drained and rinsed
- 1 tablespoon fresh lime juice
- 8 small flour or corn tortillas, warmed
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Whisk the chili powder, cumin, smoked paprika and salt together in a small bowl.
- Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the peppers and onion and cook for 8 to 10 minutes, stirring occasionally, until tender with browned edges.
- Sprinkle the seasoning over the vegetables and cook for 1 minute, stirring to coat.
- Warm the black beans with the remaining olive oil in a small saucepan over medium heat. Stir in the lime juice.
- Fill the warm tortillas with the pepper mixture and black beans. Finish with cilantro and serve with lime wedges.
Garden kitchen note: Slice peppers evenly so they cook at the same rate while retaining some texture.
Marinated Bell Pepper Salad
Roasted bell pepper strips marinated with red onion, capers, parsley and a bright red-wine vinaigrette.
Ingredients
- 4 large bell peppers in mixed colors
- 1/4 small red onion, very thinly sliced
- 2 tablespoons capers, drained
- 1/4 cup chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, finely grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Heat the broiler with a rack about 6 inches from the heat. Place the whole peppers on a foil-lined sheet pan.
- Broil the peppers, turning as each side blackens, for 12 to 16 minutes. Transfer them to a bowl, cover and steam for 10 minutes.
- Peel the peppers, remove the stems and seeds, and cut the flesh into wide strips.
- Whisk the olive oil, vinegar, garlic, salt and black pepper in a serving bowl.
- Add the pepper strips, red onion, capers and parsley. Toss gently and marinate for at least 30 minutes before serving.
Garden kitchen note: The salad can be refrigerated for up to 3 days. Bring it near room temperature before serving.
Continue your Georgia garden
Keep Exploring GA Garden
Continue with sweet peppers, hot peppers, tomatoes, Pest & Disease Help and Harvesting Guides.