Start your bell pepper seeds indoors 8-10 weeks before the last frost date in your area; sow seeds about 1/4 inch deep in seed-starting mix in trays or small pots.

Maintain a soil temperature of 75-85°F (24-29°C) for optimal germination, using a heating mat if necessary, and keep the soil consistently moist but not waterlogged.

Once seedlings emerge, provide ample light with grow lights for 14-16 hours daily or place them in a bright, south-facing window.

Harden off your seedlings by gradually exposing them to outdoor conditions over 7-10 days before transplanting them after all danger of frost has passed and night temperatures consistently stay above 55°F (13°C).

Choose a sunny location with well-draining soil and amend it with compost or organic fertilizer, aiming for a soil pH between 6.0 and 6.8.

Plant seedlings 18-24 inches apart in rows 2-3 feet apart, carefully removing them from their pots and placing them in prepared holes, then water thoroughly.

Water regularly, especially during dry spells and when fruits are developing, aiming for 1-2 inches of water per week and avoiding overhead watering to prevent fungal diseases.

Fertilize every 2-4 weeks with a balanced organic fertilizer once flowers appear, and provide support with stakes or cages as the plants grow and produce fruit to prevent breakage.

Monitor for pests like aphids and cutworms, addressing them with organic pest control methods if necessary, and prune any non-fruiting suckers to direct energy to fruit production.

Harvest bell peppers when they reach their full size and desired color, typically 60-90 days after transplanting, using a sharp knife or pruning shears to cut the stem about an inch above the fruit.

Regular harvesting encourages the plant to produce more peppers, and you can store freshly picked peppers in the refrigerator for up to two weeks.