Cheese Red Pepper

Start seeds indoors 6 to 8 weeks before your last spring frost. Pepper seeds germinate best at temperatures between 70 and 85 degrees Fahrenheit. Keep soil consistently moist but not waterlogged, and provide bright light once seedlings emerge. Transplants will be ready when they develop their first true leaves and are sturdy enough to handle.

Harden off transplants by exposing them to outdoor conditions for 7 to 10 days before planting. Transplant outdoors only after soil temperature has warmed to at least 60 degrees Fahrenheit, though waiting for 70 degrees gives better results. Space plants 18 inches apart with 36 inches between rows. Plant at the same depth they were growing in their containers, and water gently to settle the soil.

Peppers are ready to harvest when they reach full red color and are firm to the touch, typically 80 to 89 days after transplanting. Cut peppers from the plant using a knife or pruners rather than pulling, which can damage the stems. For the sweetest flavor, wait until they're fully colored; even small peppers that have turned completely red will have developed their signature candy-like taste. Harvesting mature fruits encourages continued flowering and production through the season.

The upright growth habit of Cheese Red Pepper requires minimal pruning. If the plant becomes too dense or develops crossing branches that shade the interior, selectively remove a few lower leaves or crossing stems to improve air circulation and light penetration, which promotes more even fruit ripening.