Everything You Need to Know About Pruning Pepper Plants
Updated: Jun. 14, 2022This simple trick can help pepper plants bear more fruit.
If you haven’t noticed, it’s hot outside, which means it’s prime growing season for summer produce like tomatoes, cucumbers, and hot peppers. Gardening TikTok is also in full swing, with tips for growing strawberry plants and starting plants in milk jugs blooming as steadily as our perennial gardens.
This TikTok posted by @meggrowsplants explains how pruning pepper plants can help increase the number of peppers you harvest. In fact, she tops her plants, pruning off the tops of young seedlings to encourage growth.
@meggrowsplants The ones I topped last year gave me SOO many more peppers than the ones I didn’t! #gardentok #gardening #gardeningtips #gardeninghacks #gardenwithme #growingpeppers #growyourownfood #cottagecore #greenthumb #pepperplant #LENOVOJUSTBEYOU ♬ Up – Movie Theme – Giampaolo Pasquile
See what vegetables you should never grow together, plus companion plantings.
Why Is Pruning Pepper Plants Important?
According to Homestead and Chill, topping a pepper plant seedling will help it grow side branches, which bear more flowers, and eventually fruit. Topping isn’t exclusive to peppers—it’s also useful for tomatoes, eggplant and other nightshades.
You don’t have to top your pepper plants. The benefits depend on the plants themselves and their environment. In addition to bearing more peppers, topped pepper plants are less top-heavy, which makes them easier to support with a cage or plant stand. They’ll also be bushier, making the peppers less susceptible to burning.
There is one slight hangup: topped pepper plants will take a little longer to bear fruit. So if you live somewhere with a short growing season, sit this one out.
How to Prune Pepper Plants
You can top small types of spicy peppers like jalapenos. (Your larger peppers need more room to grow, so they benefit from being taller.) You’ll need to start pruning pepper plants before they’ve grown too much. Top each pepper plant while it’s still young and only has 6-7 leaves, and leave at least 4 leaves on the seedling.
Sweet & Spicy Jalapeno Poppers
There’s no faster way to get a party started than with these bacon jalapeno poppers. Make them ahead and bake just before serving. Even the those who are intolerant of hot peppers will love them. —Dawn Onuffer, Crestview, Florida 
Chicago-Style Hot Giardiniera
I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! —Andrea Quiroz, Chicago, Illinois 
Peachy Serrano Pepper Wings
Bring the heat and a kiss of sweet peach jam to the table with these irresistible sriracha chicken wings. —Crystal Holsinger, Waddell, Arizona 
Green Chile Shredded Pork
Pork green chili made in the slow cooker always makes my hungry family happy. Getting creative with the leftovers is part of the fun. —Mary Shivers, Ada, Oklahoma 
Three-Pepper Guacamole
If you're serious about guacamole, use a molcajete. The lava stone makes a big difference on the pepper paste and is fun for guests. — Laura Levy, Lyons, Colorado 
Crisp & Spicy Cucumber Salad
Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! —Alivia Dockery, Jensen Beach, Florida
Spicy Beef & Pepper Stir-Fry
Think of this stir-fry as your chance to play with heat and spice. I balance the savory beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida 
Bulgogi
I first made this peppery beef with a recipe from my boss, who lived in Korea in the 1950s. Freeze the ribeyes and slicing's a cinch. —Linda McCane, Chesapeake, Virginia Slow-Cooker Spicy Pork Chili
Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. —Taste of Home Test Kitchen 
Sausage-Stuffed Jalapenos
If you like foods that pack a bit of a punch, you’ll love these jalapeno poppers filled
with sausage and cheese. This is one of my favorite recipes for parties. —Rachel Oswald, Greenville, Michigan 
Spicy Chunky Salsa
Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington Mexican Egg Casserole
Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. —Mary Steiner, West Bend, Wisconsin 
Spicy Rice Casserole
Stirring up pork sausage, wild rice and jalapeno to taste makes this a terrific side. Or serve it with cornbread to turn it into a main dish. It’s easy to make ahead and reheat for a potluck meal. —Debbie Jones, California, Maryland
Spicy Shrimp Salsa
Radishes add a wonderful crunch to this colorful salsa that is also superb over grilled fish. There's just enough jalapeno to give flavor without much of the heat. —Mary Beth Relyea, Canastota, New York Chili con Queso El Dorado
Used as a dip or a sauce on burgers, chicken or pork, this creamy queso is spiced with chiles, chipotle peppers and hot pepper sauce. —Carolyn Kumpe, El Dorado, California 
Spicy Roasted Sausage, Potatoes and Peppers
I love to share my cooking, and this hearty sheet-pan dinner has built a reputation for being tasty. People have actually approached me in public to ask for the recipe. —Laurie Sledge, Brandon, Mississippi 
Gingered Sweet & Spicy Hot Wings
My hot wings are a foolproof way to curry a little favor with the men in my life. Thanks to tons of sweet (orange marmalade) and hot (Sriracha) flavors bursting through with every bite, these wings are a winner on game day—or any day of the week. —Jennifer Locklin, Cypress, Texas 
Spicy Peach-Glazed Grilled Chicken
Simple chicken on the grill can’t compare with this wake-up-the-taste-buds version. It has just the right mix of spicy and sweet flavors. —Karen Sparks, Glendora, California Grilled Jalapenos
When barbecuing for friends at home, I also use the grill to serve up hot appetizers. These crowd-pleasing stuffed peppers have a bit of bite. They were concocted by my son. —Catherine Hollie, Cleveland, Texas 
Spicy Mashed Potatoes
“While cleaning the freezer one day, I uncovered extra filling I had used in an appetizer. I decided to add it to the mashed potatoes for dinner…and it became an immediate favorite,” relates Laurie Balcom of Lynden, Washington. 
White Chili with a Kick
Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with various combinations of sour cream, green onions, cheese and salsa on top. —Emmajean Anderson, Mendota Heights, Minnesota Texas Jalapeno Jelly
A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. —Lori McMullen, Victoria, Texas 
Queso Fundido
Dig in to this one-skillet dip and enjoy the gooey cheese and the spicy kicks from chorizo and pepper jack. —Julie Merriman, Seattle, Washington 
Grilled Cheese & Pepper Sandwiches
This is a tasty and wholesome sandwich to make for one or two. It’s a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. —Arline Hofland, Deer Lodge, Montana 
Mexican Beef-Stuffed Peppers
I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. Because he loves fajitas and tacos, I created these peppers with all his favorite flavors tucked inside. —Nicole Sullivan, Arvada, Colorado Pepper Poppers
These creamy stuffed jalapenos have some bite. They may be the most popular treats I make! My husband is always hinting that I should make a batch. —Lisa Byington, Johnson City, New York 
Avocado Crab Boats
These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. —Frances Benthin, Scio, Oregon
