Growing Colored Bell Peppers: How to Get Reds, Yellows, and Oranges

Few garden sights are as cheerful as ripening bell peppers turning from green to brilliant shades of red, yellow, or orange. Growing colored bell peppers successfully requires patience, warmth, and the right variety. After more than 30 years of growing peppers, I’ve learned that color development depends as much on variety choice and growing conditions as it does on time and temperature. Here’s how to bring vivid color to your pepper harvest.

Table of Contents

1. Choose the Right Varieties

Not all bell peppers mature to bright colors—some stay green. Select cultivars bred for full color development:

Red Peppers: ‘King Arthur’, ‘Red Knight’, ‘Carmen’
Yellow Peppers: ‘Golden California Wonder’, ‘Sunshine’, ‘Gypsy’
Orange Peppers: ‘Orange Blaze’, ‘Valencia’, ‘Sweet Sunrise’

Expert Tip: Choose hybrid varieties with short maturity times if you live in a cooler region; they color up faster.

2. Understand the Color Ripening Process

All bell peppers start out green. As they mature, they gradually change color, becoming sweeter and more nutrient-rich.

Green → Yellow → Orange → Red (varies by variety)
The color change occurs as chlorophyll breaks down and sugars increase.

Experience Insight: In my garden, peppers left on the vine at least two extra weeks after full size develop the deepest color and richest flavor.

3. Provide Warmth and Consistent Care

Colored bell peppers need warm, steady temperatures—ideally 70–85°F (21–29°C) during the day.

Plant after soil temperatures reach 65°F.
Use black plastic mulch or raised beds to warm the soil.
Water consistently but avoid overwatering—wet roots slow ripening.

Expert Note: A dry spell followed by heavy watering can cause fruit cracking; maintain even soil moisture for the best results.

4. Feeding for Color Development

Bell peppers are heavy feeders. Use a balanced fertilizer (5-10-10) or organic compost to support color transition.

Too much nitrogen produces lush leaves but delays ripening.
Supplement with calcium to prevent blossom-end rot.

Experience Insight: I feed my peppers with a light compost tea every two weeks during fruiting—it encourages steady ripening and vivid color.

5. Harvesting for Full Flavor and Color

Harvest when peppers reach full, glossy color and feel firm.
If cold weather threatens, harvest mature green peppers and allow them to color indoors on a sunny windowsill.

Expert Tip: Sunlight, not just warmth, is crucial—peppers ripen more evenly when plants get at least 6–8 hours of direct sunlight daily.

Conclusion

Growing colored bell peppers takes patience and careful attention to warmth, nutrition, and variety. With the right growing conditions, you can harvest peppers in brilliant reds, yellows, and oranges that are sweeter, richer, and more nutritious than green ones. The reward—a basket of rainbow-colored peppers—is worth every week of care.

Colored Bell Pepper Varieties, Color Maturity, and Days to Harvest

Variety Name	Final Color	Days to Maturity (from transplant)	Flavor Profile	Notes & Growing Tips
King Arthur	Red	70–75 days	Sweet, crisp	Reliable producer; good choice for cooler regions.
Red Knight	Red	65–70 days	Very sweet	Thick-walled fruits; excellent disease resistance.
Carmen	Red	75–80 days	Sweet, rich	Italian-type; elongated fruits ripen early to deep red.
Golden California Wonder	Yellow	75–80 days	Mild, fruity	Classic bell shape; great for stuffing or salads.
Sunshine	Yellow	70–75 days	Sweet, bright flavor	Compact plants ideal for containers or small gardens.
Gypsy	Yellow to orange-red	60–65 days	Mild, crisp	Early maturing; performs well in short-season areas.
Orange Blaze	Orange	65–70 days	Juicy, fruity-sweet	AAS winner; early ripening with high yields.
Valencia	Orange	70–75 days	Rich, aromatic	Thick walls and excellent for roasting.
Sweet Sunrise	Orange	70–80 days	Balanced, sweet	Uniform fruits that ripen early and evenly.

My Experience

In my raised beds, orange varieties like Sweet Sunrise tend to color first, followed by yellows and then reds. Warmer soil and consistent watering make a big difference in speeding ripening without sacrificing sweetness.