Big Red

Pepper

75d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Apr 6th
Last Frost	May 25th
Transplant / Sow Outdoors	Jul 20th
Harvest Begins	Oct 3rd
Harvest Ends	Aug 29th

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

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.