Harvesting –

Most sweet peppers are ready to eat at various stages, but change color and turn sweeter as they mature. For example, banana peppers are ready for pickling when they are fully yellow, but will eventually turn orange and red and then are best eaten fresh.
Early in the season, it’s best to harvest peppers before they ripen to encourage the plant to continue production
As each pepper matures and changes colors, harvest can occur at any time. This final period can last up to three weeks.
Late July – first frost

Storing sweet peppers –

Using sweet peppers –

Stuffed Sweet Peppers: Cut off the tops of sweet peppers and remove the seeds. Fill them with a mixture of cooked rice or quinoa, seasoned ground meat or beans, vegetables, and cheese. Bake until the peppers are tender and the filling is heated through.
Roasted Sweet Peppers: Roast sweet peppers in the oven until their skins blister and char. Remove the skin, then slice or chop the peppers and toss them with olive oil, garlic, and herbs. Enjoy the roasted sweet peppers as a side dish, in sandwiches, or added to pasta dishes.
Sweet Pepper Stir-Fry: Slice sweet peppers into thin strips and stir-fry them with other vegetables like onions, carrots, and snap peas. Add your choice of protein and a stir-fry sauce for a colorful and nutritious meal.
Additions: Chop and add to pizza toppings, sloppy joes, salads (raw), soups. Sauté green peppers with onions and top bratwurst,