Soil — How to Grow
Sow in warmth in late winter and grow on under cover — peppers need more heat than tomatoes and do not perform well outdoors in most UK climates. Plant into large pots or borders under glass after last frost. Support plants as they become laden with fruit. Water consistently and feed weekly with high-potash fertiliser. Allow fruits to colour fully on the plant for maximum sweetness.
Space plants 40cm apart
Watch Out For
Basil
Tomato
Chilli
CarrotVarieties (6)
The classic block-shaped bell pepper — thick-walled, sweet, and incredibly versatile
The long Italian sweet pepper — extraordinary flavour, thin walls, perfect for roasting
The American heirloom frying pepper — sweet, thin-skinned, extraordinary on the grill
The elongated pointed sweet pepper — sweet, reliable, and perfect for stuffing
A compact pimento-style pepper — brilliant red, sweet, and excellent for outdoor growing
The 'horn of the bull' — a dramatic Italian heirloom that's outstanding on the grill
Regional Growing Guides
Uk
Sow
Feb, Mar
Harvest
Jul, Aug, Sep
Smoke — In the Kitchen
Sweet peppers are a versatile and vibrant vegetable that bring a natural sweetness and subtle smokiness when cooked over fire. Their flavour is mild and fruity, with a crisp texture when raw that softens beautifully under heat. When grilled or roasted directly on coals, sweet peppers develop a rich caramelised exterior and a silky, tender flesh inside. This transformation enhances their natural sugars and imparts a delicate smokiness that pairs perfectly with robust BBQ flavours. In a BBQ context, sweet peppers perform exceptionally well when cooked whole or halved. Cooking them on high heat allows the skins to blister and char, which can then be peeled away to reveal the soft, smoky flesh beneath. This method intensifies their sweetness and adds complexity to the dish. They also absorb marinades and rubs well, making them a great companion to grilled meats, fish, or plant-based proteins. When buying sweet peppers, look for firm, glossy skins without wrinkles or soft spots. Choose peppers that feel heavy for their size, indicating juiciness and freshness. For storage, keep sweet peppers in the refrigerator's crisper drawer, ideally in a perforated plastic bag to maintain moisture without trapping condensation. They typically last up to a week when stored properly. If you have an abundance, sweet peppers can be roasted and peeled in advance, then stored in an airtight container in the fridge for up to three days. This makes them a convenient ingredient for adding smoky sweetness to salads, sandwiches, or antipasti platters.
Prep
For charring whole: no prep needed. For strips: halve, deseed, and press flat. For skewers: cut into large squares.
Cook
Whole peppers: direct high heat, turning regularly until blackened all over, 8–10 minutes. Place in a sealed bag for 10 minutes to steam — skin peels away perfectly. The flesh becomes sweet, silky, and deeply flavoured.
