These beautiful, mini-sized peppers are remarkably sweet and flavorful. They are delicious sautéed, as an addition to salads and, of course, perfect for a healthy snack. All three varieties have tall strong plants that yield well for snack-type peppers.
Plant peppers about 18 inches apart. All peppers start out green and require roughly another month to turn their intended color. You can eat the green peppers whenever you want or wait for them to ripen more. The tapered types tend to be a little quicker than the bells. Do not overwater, peppers can handle a drier soil. Harvest when hungry.
Peppers will thrive in well-drained, fertile soils with a pH of 6.5. Abundant phosphorus and calcium is needed for the best results. Very tender, will not tolerate frost, dislike wind, will not set fruit in cold or extremely hot temperatures or in drought conditions. Pick first green peppers when they reach full size to increase total yield significantly. Green peppers, though edible, are not ripe. Peppers ripen to red, yellow, orange, etc.