Big Bell

Family: Solanaceae Sweet Pepper

Sun-warmed and glossy, Big Bell peppers ripen into bold, blocky bells with a satisfying sweetness and a crisp, juicy bite.

Their thick, smooth walls hold flavor beautifully whether you enjoy them fresh for bright crunch or roast them for deep, caramel-kissed richness. A dependable 85-day performer, Big Bell is a standout for gardeners seeking large, showy peppers that shine in salads, salsas, and vibrant pickled preserves.

Light: Full SunMaturity: 85 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 13th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Big Bell’s thick, blocky walls give you a sweet pepper that stays crisp under chopping—great when you want crunch without turning watery. Roast or char it and those thick skins melt into caramel-kissed edges that cling to oil and spices instead of falling apart.

Best Uses

raw, thick-sliced crunch in grain bowls and sturdy salads
high-flavor roasting and blistering for sheet-pan char and smoky sweetness
quick-pickled strips for bright acid snap and glossy color
thick salsa or chunky relish where the walls stay intact

Flavor Profile

sweet, sun-warmed flavor crisp, juicy snap with thick smooth walls roasty, caramel-kissed notes when cooked

Kitchen Pairings

lime smoked paprika garlic olive oil cheddar chicken

Frequently Asked Questions

What’s a common pest or disease problem for Capsicum annuum (Big Bell), and how can I manage it?

Watch for aphids and spider mites, especially during warm, dry spells; they cluster on new growth and can cause leaf stippling or curling. Spray plants with a strong jet of water first, then use insecticidal soap (focus on leaf undersides) and repeat every 5–7 days until numbers drop. Also keep foliage dry and space plants well to reduce fungal leaf spots, removing heavily affected leaves early.

How often should I water Big Bell peppers during the main growing phase?

During flowering and fruit set, keep soil consistently moist but not soggy—aim for about 1–2 inches of water per week total, adjusting for heat and rainfall. Water deeply to soak the root zone, then let the top 1 inch of soil dry slightly before watering again to prevent blossom-end rot. Mulch helps stabilize moisture, which peppers need to avoid stress-related flower drop.

How do I tell when Big Bell peppers are ready to harvest?

Harvest bell peppers when they’ve reached full size and the skin is glossy, firm, and has turned to the variety’s final color (often green to red/yellow depending on conditions). Start checking at around 80–85 days from transplanting; fruit should feel heavy for its size with thick walls. Peppers will continue to ripen after picking, but for best flavor harvest when color is fully developed and the fruit resists slight pressure.