- Transplant brown pepper plants in the garden when nighttime temperatures are above 50 degrees. Select a location in full sun. Place the plants about 18 inches apart in fertile, well-drained soil.
- Make use of black plastic and row covers in your garden in early spring to keep the plants warm enough. Brown pepper plants can be weakened by cool temperatures and may never fully recover. Do not let the plants get too hot, however, since overheated brown pepper plants may drop their blossoms.
- Brown pepper plants require even moisture for optimal growth. Hot dry soil may prevent peppers from setting. Water the plants during dry periods all through the growing season, until the last brown peppers have been harvested.
- If you notice a sticky dew-like substance on the lower leaves and on the growing peppers, check for aphids. Aphids tend to accumulate on the underside of the leaves, according to the University of Illinois Extension, and should be dealt with using an appropriate insecticide.
- Apply fertilizer after peppers appear on the plant. Brown pepper plants grow well with a phosphorous fertilizer. Too much nitrogen will promote large leaves, but plants will bear fewer fruit.
- Tobacco users should wash their hands before handling brown pepper plants in order to prevent the spread of tobacco mosaic disease, to which these plants are susceptible.
- The chocolate bell pepper matures in 75 days while the "aji" hot pepper requires 90 days, making it suitable for slightly warmer climates. Brown peppers turn from green to chocolate brown when mature. Mature brown bell peppers are about 3 to 4 inches long. Mature "aji" peppers are longer and narrower: about 7 inches long and 1 1/2 inches wide.
- Leave brown peppers on the plant until fully mature. To prevent damage to the plant, cut the pepper stem when harvesting rather than simply pulling the peppers off the plant.
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