Sweet Peppers
This hybrid Sweet Banana type lives up to its name in that it puts out an incredible harvest of huge peppers that measure nearly a foot long. Peppers are typically 9 to 10 inches long and 2 inches across, and turn from light yellow to orange and finally red. Sweet flavor for eating fresh or cooked. 65 days.
Awarded for its earliness, yield, size and flavor, this is one of the biggest Italian-type sweet peppers you’ll find anywhere. Peppers turn from green to red, and at 8 inches long with a lobed tip, they resemble a cross between a Marconi and a Lamuyo-type pepper. They are sweetest when red and are good for salads, but really are outstanding when grilled or roasted. 63 days.
Delicious little sweet peppers are nearly seedless and the perfect size for tucking into lunch boxes or adding to an appetizer tray. We offer this blend, which has an assortment of color types that include golden tangerine, red, and yellow. Plants will become loaded with large harvests, but the peppers keep well and still stay crunchy once harvested. What a great way to get kids (of all ages) to eat their vegetables!
Profuse harvests of 5½ to 6 inch long, tapered peppers that are wonderful fried or cut up into salads. Light green at first, they turn yellow and orange, and finally ripen to red. Compact plants. 72 days.
It’s hard to imagine a bell pepper much finer than Better Belle, but this improved version offers wider adaptability and even better production than the original. Thick-walled, 4-lobed peppers are 4 inches tall and 5 inches wide, and start out green but mature to a bright, shiny red. Vigorous plants are Tobacco Mosaic Virus resistant. We love this variety for its top-quality fruit and dependably high yields. 75 days.
High yields and extra-large fruit have made this the most popular open-pollinated bell pepper. Dark-green peppers are mostly 4-lobed and blocky, about 4½ inches long and 4 inches wide, with crisp, thick walls and sweet taste. Tall plants are Tobacco Mosaic Virus resistant and produce an abundance of peppers. 75 days.
Big, heavy, blocky peppers measure 4½ inches long and wide, and mature to red early in the season. This variety has protection against 3 races of bacterial leaf spot and 2 pepper viruses. 65 days to green; 78 days to red.
Big, blocky bell peppers are a mature green in 70 days, then turn to a beautiful golden-yellow in just two more weeks. The peppers are about 4½ inches long and wide, and are smooth and consistently well shaped. As a bonus, plants are tolerant to most pepper viruses and 3 races of bacterial spot. Extra sweet when fully yellow.
One of the largest elongated bell peppers available. 3 to 4 lobes and thick walls. This improved variety sets more and even larger fruit than the original, and is resistant to Tobacco Mosaic Virus. Excellent in the Northeast as well as other areas. This is an outstanding performer and one of our very favorite peppers. 72 days.
A pepper with flavor as sweet as apples. Oblong fruit grows up to a huge 12 inches long and is produced in great abundance. Delicious in salads, stuffed, stir-fried or roasted and peeled. Can be enjoyed at the light-green stage, but is sweetest when fully ripened to red. 70 days.
This is a heavy pepper, and not only is it absolutely huge, it is also deliciously sweet, especially when it fully ripens to golden yellow. Thick walls and a high vitamin C content lend it well to using fresh in salads or for cooking or stuffing. 77 days.
Very large, 4-lobed blocky bell pepper is hard to beat for its earliness and large size. Fruit becomes 4½ inches long and wide, and seems to set well even in heat. Plants provide good foliage cover and are resistant to two types of bacterial spot and three pepper viruses. 60 days green; 75 days red.