Start bell pepper seeds indoors 8-10 weeks before your last expected frost date, planting them 1/4 inch deep in seed starting mix and keeping the soil consistently moist.

Maintain a soil temperature of 75-80°F (24-27°C) using a heating mat if necessary, and ensure seedlings receive 12-16 hours of light daily from grow lights or a sunny south-facing window.

Once seedlings develop two sets of true leaves, thin them to 2-3 inches apart and transplant into larger pots when they are 4-6 inches tall, continuing to provide adequate light and water.

Harden off your pepper seedlings gradually over 7-10 days before transplanting by exposing them to increasing periods of outdoor conditions.

Prepare your garden bed after the last frost, ensuring well-draining soil with a pH of 6.0-6.8 by amending it with compost or aged manure.

Plant seedlings 18-24 inches apart in rows 24-36 inches apart, burying them to the same depth as in their pots, and water thoroughly after transplanting.

Water pepper plants deeply and regularly, especially during dry spells and fruit production, aiming for about 1 inch of water per week.

Fertilize with a balanced fertilizer every 3-4 weeks, or use a slow-release granular fertilizer at planting, and apply a layer of mulch to conserve moisture and suppress weeds.

Harvest bell peppers once they reach their full size and desired color, typically 60-90 days after transplanting, by cutting the stem with a sharp knife or shears, leaving a small piece of stem attached.