Tennessee Cheese Pepper

Start seeds indoors 8 to 10 weeks before your last spring frost, sowing at a shallow depth in warm soil (around 70 to 80 degrees Fahrenheit). Keep soil consistently moist until germination, which typically occurs in 7 to 14 days. This 80 to 89 day timeline counts from transplant, so timing your indoor start properly is key to a full harvest before frost.

Transplant outdoors after the last frost date when soil has warmed and nighttime temperatures consistently stay above 50 degrees Fahrenheit. Space plants 18 inches apart with 36 inches between rows. Harden off seedlings gradually over 7 to 10 days before planting to avoid shock.

Harvest peppers when they reach their full 3-inch size and turn deep red, typically 80 to 89 days from transplant. They should feel firm and have a glossy, vibrant skin color. You can harvest them at any stage of maturity, including when still green, but the full red color indicates peak sweetness. Cut peppers cleanly from the stem rather than pulling, which reduces damage to the plant and encourages continued production.

As an upright-growing pepper with a natural branching habit, Tennessee Cheese Pepper needs little pruning. You can pinch out the top of young plants to encourage bushier growth and more branching, which will increase your pepper yield. Remove any diseased or damaged leaves as they appear.