Bell peppers in greenhouses

Four colors, one crop

Green, red, yellow and orange greenhouse peppers are stages and selections of the same crop — green is harvested earlier, while red, yellow and orange ripen longer on the plant for sweeter flavor and premium pricing.

• Green — the earliest harvest and fastest turnover; a foodservice and value-retail staple.
• Red — fully ripened and sweetest of the classics; the volume leader at retail.
• Yellow — bright, mild and sweet; a fixture of the mixed three-pack.
• Orange — the newest of the four at retail, prized for color mixes and snacking.

Indicative yields

Derived from GrowPro model yield data (hydroponic cultivation, unlit — peppers are typically grown without supplemental lighting):

Actual results depend on climate, variety and cultivation strategy.

Nutritional value (per 100 g)

Ripening stage shows in the numbers — the longer a pepper stays on the plant, the more vitamin C and carotenoids it builds. Indicative values per 100 g:

Greenhouse configuration

Greenhouse peppers are the marathon runners of the greenhouse: one long crop cycle per year with steady picking across the season. They favor stable temperatures and careful humidity control, making a well-screened, well-heated greenhouse essential. The Expert series covers pepper production up to 2 acres; the Plus series suits large-scale and warmer-climate projects. Labor is lower than tomatoes — no truss work — with harvest concentrated on color-ready fruit.