How to Grow: Capsicum - My First Garden

Learn how to grow capsicum in your own backyard.Growing capsicum will colour your raised garden bed with eye-catching fruit and provide plenty of crunch and sweetness to family meals including salads, salsa, baked dishes, stuffed dishes, stir-fries, Mexican and Italian inspired dishes. These red, yellow or green beauties can often be expensive at the supermarket so growing your own can also be a money-saving move. Although they are from the same family as chillies, capsicums are not hot or spicy at all and our little green thumbs are even known to eat them like apples! They are easy to grow in small raised garden beds as long as they are at least 30cm deep (My First Garden is 41cm) and they get a sunny position in your backyard. Best to leave until mid-spring for planting.

What you’ll need

My First GardenTM
Capsicum seedlings (a little less complicated for amateur gardeners and younger green thumbs!)
Good quality potting mix
Water-filled watering can
Liquid seaweed fertiliser

How to grow capsicum

  1. Choose a position for your raised garden bed that gets full sun.
  2. Fill your garden bed with potting mix and plant your seedlings about 30cm apart from one another. Water the seedlings lightly.
  3. Keep the soil moist but not overly wet (about every second day in the warmer months) and feed fortnightly with a liquid seaweed fertiliser.
  4. Flowers will begin to form, which when pollinated will grow a baby capsicum. Most capsicums will change colour as they ripen from green to red or yellow and can be eaten at any stage. Although when left to fully ripen they will be at their sweetest.
  5. Capsicums are relatively slow growing so be patient and give your little ones other gardening projects to work on while they wait!

How to cook tuna stuffed capsicums.
Aunty Court’s Tuna Stuffed Capsicums

These are simply delicious and a great way to showcase your little one’s capsicum growing efforts!


4 medium-large capsicums
3 tins of tomato and onion tuna
Handful of pinenuts
150g Philadelphia cream cheese
½ cup wholemeal breadcrumbs
Handful of fresh basil


  1. Preheat oven to 200°C.
  2. Cut tops off capsicums and scoop out seeds with a little spoon. Place on a lined baking tray, cut side up.
  3. Mix tuna, cream cheese, basil, breadcrumbs and pinenuts in a mixing bowl.
  4. Scoop mixture evenly into each capsicum.
  5. Bake in the oven for 15 minutes.
  6. Put capsicum tops back on and bake for a further 5-10 minutes until tender.
  7. Serve with a side salad and enjoy!

Health benefits

Capsicums are a fantastic source of beta-carotene and vitamin C. In fact, one red capsicum has enough vitamin C to meet the daily needs of 10 people! They also deliver good amounts of potassium, B vitamins and the antioxidant lycopene to support the needs of healthy growing bodies.