Yellow Bell Pepper

Yellow, thick-walled, sweet fruits add appetizing color and vitamins to fresh salads, and are superb for stuffing as well as fresh use. Plants can get quite large, so be prepared to support them, especially when carrying lots of fruit. Ripens green to yellow.

  • Light Full sun
  • Fruit size 4 to 5 inches
  • Matures 70 to 80 days
  • Plant spacing 18 to 24 inches apart
  • Plant size 24 to 36 inches tall, 18 to 24 inches wide

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

At a glance
Nutrition Information

Light requirements: Full sun.

Planting: Space 12 to 48 inches apart, depending on type. (See information above for specific recommendations.)

Soil requirements: Peppers need well-drained, nutrient-rich soil. Amend soil with 3 to 5 inches of compost or other organic matter prior to planting. Soil pH should be 6.2 to 7.0.

Water requirements: Keep soil consistently moist throughout the growing season. Mulch soil to reduce water evaporation.

Frost-fighting plan: Pepper is a hot-weather crop. A light frost will damage plants (28º F to 32º F), and temps below 55º F slow growth and cause leaves to look yellowish. If a surprise late spring frost is in the forecast, protect newly planted seedlings with a frost blanket.

Common issues: Plants drop flowers when daytime temps soar above 90º F. Few pests bother peppers, but keep an eye out for aphids, slugs, pill bugs, and leafminers. Humid weather (especially in gardens with heavy soil that doesn’t drain well) can invite fungal diseases like leafspot.

Harvesting: Check image on plant tag (or at the top of this page) to learn what your pepper looks like when mature. Some peppers turn red, yellow, or other colors at maturity. Others are ready in the green stage, but will turn red if left on plants. Use pruning shears or a sharp knife to cut peppers with a short stub of stem attached. Pulling peppers by hand can cause entire branches to break off. Fruits store longer for fresh use if you don’t remove the stem, which can create an open wound that’s ripe for spoiling.

Storage: Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.

For more information, visit the Peppers page in our How to Grow section.

Nutrition Facts

1 large yellow bell pepper:
  • Calories: 50
  • Carbohydrates: 12g
  • Dietary fiber: 2g
  • Protein: 2g
  • Vitamin A: 7% DV
  • Vitamin C: 569%
  • Vitamin B6: 16%
  • Folate: 12%
  • Manganese: 11%
  • Potassium: 11%
  • Copper: 10%

Nutritional Information

The bright yellow or orange varieties of the bell pepper bring all the same range of nutrients in other peppers such as healthy amounts of vitamins A and C, B6, and folate, along with important minerals, all in a high-fiber, low-calorie package. The yellow bell pepper has an enormous amount of vitamin C due to the concentration of carotenoids and so offers a lot of antioxidants to fight cancer and other diseases. One study has shown that foods with deep yellow to orange colors contain a phytonutrients found to reduce the risk of some kinds of arthritis.