Orange Blaze

Family: Solanaceae Sweet Pepper

Sunlit and aromatic, Orange Blaze bell peppers ripen to a vivid, warm orange glow with a crisp, thick-walled crunch.

Their glossy skin holds a clean, sweet flavor with a gentle, fragrant lift—ideal for fresh snacking, vibrant roasting, and showy color in sautés, sauces, and quick pickles. Grow for a steady harvest rhythm around 65 days, when each fruit’s sturdy shape and bright finish makes the garden look as good as it tastes.

Light: Full SunMaturity: 65 DaysHabit: Bush

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	Aug 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	65
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

Orange Blaze bell peppers hit with a sweet, aromatic crunch—thick-walled enough to stay structured in heat and still feel snappy in salads. They roast beautifully: blister, char lightly, then scrape the caramelized edges into anything oily and bright like olive oil with lime.

Best Uses

raw matchsticks for crunch under vinaigrette (won’t go limp fast)
hot roasting until blistered for smoky-sweet edges
quick sautéing where the walls stay toothsome
fast brining/quick pickles to keep that snap and color

Flavor Profile

sweet, clean pepper flavor crisp thick-wall crunch glossy skin with a gentle fragrant lift light vegetal snap with a mellow finish

Kitchen Pairings

garlic olive oil lime juice smoked paprika cheddar cheese chicken breast

Frequently Asked Questions

What pest or disease problem commonly affects Capsicum annuum (Giant California Wonder type) and how can I manage it?

A common issue is blossom-end rot (physiological, driven by inconsistent calcium uptake from uneven watering), which shows as dark, sunken patches on the bottom of peppers. Keep soil moisture steady—water deeply when the top 1 inch starts to dry—and mulch to reduce swings. If plants are actively fruiting, avoid heavy pruning that disrupts airflow and continue regular feeding with a calcium-containing fertilizer if you’ve had repeated cases.

How often should I water Capsicum annuum during the main growing phase?

During active growth and fruit set, aim for evenly moist soil: water deeply about 1–2 times per week depending on heat, so the root zone (6–8 inches) stays consistently damp. Let the top inch dry slightly between waterings to prevent waterlogging, since Solanaceae peppers struggle in soggy soil. Use a drip line or soaker hose to keep leaves dry and reduce the chance of foliar problems.

How do I tell when my Capsicum annuum peppers are ready to harvest?

Harvest at your desired maturity: for best flavor from early harvests, pick when the fruit has fully sized (about 65 days from transplant/typical maturity timing) and reached its full color. If growing toward red, wait until the peppers are uniformly orange-red with firm walls and a glossy skin. Use scissors or pruners to cut the stem, leaving a short stem stub to keep plants productive.