I plant my sweet bells and frying peppers in 3-gallon pots and always wind up with more than I need...I dip them in a tray of water and Texas Tomato Food solution once a week, and water from the top as needed. Containers also give you portability at end of season if you need some 'extra time' for them to turn color. I use 10-gallon fabric smart pots for the 'super-hots'.
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