Start bell pepper seeds indoors 8-10 weeks before the last frost date, ensuring soil temperatures are consistently above 70°F (21°C). Plant seeds 1/4 inch deep in seed starting mix and keep the soil consistently moist.

Provide plenty of light for your seedlings using grow lights set 2-4 inches above them, or place them in a south-facing window. Harden off seedlings for a week by gradually exposing them to outdoor conditions before transplanting.

Choose a sunny and sheltered spot in your garden with well-draining soil, ideally pH 6.0-6.8, and enrich it with compost or aged manure before planting. Space plants 18-24 inches apart in rows 24-36 inches apart to allow for proper airflow and growth.

Water consistently and deeply, especially during flowering and fruiting, aiming for 1-2 inches of water per week to prevent blossom end rot and promote fruit development. Apply a balanced fertilizer every 2-4 weeks or use a slow-release granular fertilizer at planting.

Provide support for taller bell pepper varieties using stakes or cages to prevent them from breaking under the weight of the fruit. Apply a 2-3 inch layer of mulch around the plants to conserve moisture, suppress weeds, and regulate soil temperature.

Inspect plants regularly for pests and diseases, promptly addressing any issues with organic solutions like insecticidal soap or neem oil if necessary. Prune away any non-fruit-bearing suckers or lower leaves that touch the ground to improve air circulation and energy focus.

Harvest bell peppers when they reach full size and desired color, typically 60-90 days after transplanting. Use a sharp knife or pruning shears to cut the stem, leaving a small piece attached to the fruit, to encourage further production.