Big Red

Family: Solanaceae Sweet Pepper

Planting Schedule

Provide your location or planting zone to unlock dates and add Big Red to a garden.

Sink your senses into Big Red’s glossy, thick-walled bell peppers—an eye-catching deep crimson that ripens with a satisfying weight and a crisp, juicy bite.

The fruit forms a broad, blocky shape with crisp shoulders and a smooth, lantern-like sheen, ideal for showcasing at the peak of maturity around 75 days. Big Red shines in fresh salads and vibrant salsas, and its bold sweetness also stands up beautifully to roasting for rich, caramelized flavor.

Light: Full SunMaturity: 75 DaysHabit: Bush

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Big Red Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 6th	Jul 20th	Oct 3rd – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Sep 23rd – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Sep 23rd – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Sep 27th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Sep 23rd – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Sep 21st – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 16th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 12th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 9th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 3rd – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Aug 29th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 19th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 10th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 1st – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 15th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 20th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Bush
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 Red’s thick walls and high crunch-to-juice ratio make it earn its keep raw—no limp, watery pepper mush. Roast it hard for blistered, caramel edges, then lean on lime and fat (olive oil or feta) to sharpen the sweetness into something bright and addictive.

Best Uses

heaping raw slices in sturdy salads where the crunch holds under vinaigrette
diced into chunky pico/salsa for color and a clean, sweet bite
roasted until blistered for caramelized edges and a meaty roast texture
stuffed and baked for a sweet pepper base that doesn’t turn watery

Flavor Profile

crisp, juicy bell-pepper snap sweet, green-to-fruity finish thick, non-watery flesh that grills without collapsing

Kitchen Pairings

lime black beans chicken smoked paprika feta olive oil

Frequently Asked Questions

My Big Red peppers have silvery speckling and leaves look dusty—could it be spider mites, and what should I do?

Yes—silvery speckling with a dusty look is common for spider mites on peppers, especially in warm, dry weather. Rinse the undersides of leaves with a strong spray of water, then apply insecticidal soap (or horticultural oil) in the evening and repeat every 5–7 days for 2–3 rounds. Avoid broad-spectrum insecticides that can flare mite problems.

How often should I water Big Red peppers during the main growing phase (after they start flowering)?

Water deeply 2–3 times per week during hot weather, aiming for consistently moist soil but not soggy conditions. Check by pushing a finger 1–2 inches into the soil—if it’s dry at that depth, water; if it’s wet or squishy, wait. Use mulch to reduce evaporation because uneven moisture can contribute to blossom-end rot and misshapen fruit.

When are Big Red peppers ready to harvest, and how can I tell the right stage?

Harvest when the fruit is fully sized and turns a solid, glossy red—typically around 75 days from transplanting (or per your packet timing). The peppers should feel firm with a crisp skin; if they’re still green or the skin wrinkles easily, leave them a bit longer. Cut with scissors or pruners to avoid damaging the plant, especially where fruit is still forming.