Indoor sow: Pepper seed requires heat to germinate; steadily warm, but be cautious not to dry them out. Since germination can be slower if seeds don’t have enough heat, make sure to sow extra seeds in case germination is low. Don’t overwater seeds or they may rot. Peppers need to have an uncrowded root system or subsequent yields will be reduced.
Transplanted: Into 3 in. pots as soon as several leaves have developed. When the weather settles (75° -80°F,) about two weeks after tomatoes. 
Water: Frequently- Povid more or less when temperature / humidity changes drastically. 
Fertilizer -  5-10-10: Add 2 lbs. of feed with half-strength fertilizer every 2 weeks until the weather is warm enough to gradually acclimate seedlings to outdoor conditions.
Harvesting: Peppers are fully ripe after turning color. If you like both green and fully ripe peppers, harvest some green; when you stop plucking the green ones, the plant will fill with ripe fruit and cease production. Ripening to red, yellow, etc. increases flavor and nearly doubles the vitamin C content. 
Extended Harvest: Mature plants have good vigor in fall, so cover plants on frosty nights for 1-2 weeks to extend the harvest season. Then, before the first killing frost, uproot plants and place the roots in a bucket of water, and store them in a cool location to extend the harvest by one month.