How to Grow Italian Frying Peppers

Mix equal parts of garden soil, sand and compost. Fill the gro-pack with the soil mixture, pressing down firmly to compact it. Water the pack thoroughly until moist, but not dripping. Place the pack on the drip tray to protect surfaces and retain moisture.

Push the eraser end of a pencil into the soil in each cell to a depth of 1/4 inch. Place one to two seeds in each hole. Lightly cover the seeds with soil. Place in a warm, sunny location.

Tear off a piece of plastic wrap large enough to cover the top of the gro-pack. Wrap the plastic tightly over the top to create a sealed greenhouse effect. Remove the plastic wrap when seedlings emerge, typically within one to six weeks, depending on variety and growing conditions.

Transplant the seedlings in the garden after all threat of frost is gone. Choose a sunny location with well-draining soil that receives at least six hours of sunlight per day for best results. Dig a hole slightly larger and deeper than the size of the gro-pack cells. Gently remove the seedling from the cell, taking care not to damage delicate roots. Place the seedling in the hole and fill in gaps with soil. Press down on the soil around the seedling to secure it. Water thoroughly.

Apply a 1-inch layer of mulch around the base of the seedling. Mulching helps the soil retain water and keeps weeds at bay. Apply an organic fertilizer formulated specifically for peppers every six weeks, following the instructions on the packaging, or choose a slow-release type that lasts the entire growing season. Continue watering regularly whenever soil is dry, typically every other day in warm climates.