Sweet Peppers

These huge bell peppers start out dark green before ripening fully to red. Plants stay a fairly compact 20 to 24 inches tall, while bearing 3 to 4-lobed fruit that are an enormous 5 inches tall and 4½ inches wide. Plants are resistant to 3 races of bacterial leaf spot plus several pepper viruses. We think that this pepper should have a place in the garden for its contribution to wonderful salads, stir-fries, and the ultimate stuffed peppers. 72 days.

Very compact plants are crowned by a profusion of upright peppers in colors of red, orange, yellow, and purple, all at the same time. Peppers are about 2 inches long and chunky, making for a spectacularly colorful display. While highly ornamental, this fruit is also very edible and sweet. As the name suggests, would be beautiful pickled in clear glass jars. 75 days.

This blocky bell pepper offers more than just good taste and large size fruit. It resists 5 races of bacterial leaf spot, phytopthora blight, tobamo virus, and has great yield potential. The 4 to 4 ½ inch fruit ripen from green to red with thick walls. 73 days.

Deep-red, extremely sweet, 7 inch long Italian peppers are tapered with a blunt end. Often used for frying, but are also delicious when eaten fresh. Later to mature than a bell pepper, but also sweeter. Vigorous plants bear loads of high quality fruit. 90 days.

AAS WINNER. Compact banana pepper is a high-yielding X3R variety that produces colorful, tasty peppers that are great fresh and also perfect for canning or pickling. Sweet banana peppers start out light yellow, then turn orange and finally red when mature. Average size is 7½ inches long and 1½ inches wide. Even though plants are compact, they produce early, often, and late into the season. 85 days.

Yellow-green, frying-type pepper. 6 inch long fruits have thin walls and waxy flesh. Excellent split and fried in olive oil but also a sweet and crisp addition to salads. 65 days.

Beautiful tangerine orange bell peppers are blocky, 4-lobed, and early to mature. Fruit becomes an average 4 inches tall and wide. Strong plants are resistant to both Tobacco Mosaic Virus and Tomato Spotted Wilt Virus, which makes them easier to grow in a wide variety of climates. Colorful orange bell peppers are some of the sweetest and most nutritious peppers you will ever eat. 72 days.

AAS WINNER. Sweet peppers in the Italian bull’s horn style mature at least a week earlier than comparative types, making them easier for shorter-season gardeners to grow. Beautiful fruit have the traditional horn shape and grow to 6 inches long and 2½ inches wide. 75 days.

This impressively large red bell pepper has extra-thick walls and succulent sweet flavor. Its disease package is impressive too, including resistance to Tobacco Mosaic Virus, Phytophthora root rot, and Bacterial Spot, races 0-3, 5, 7, and 8. Shiny, firm peppers are 5 to 7 inches long and 3 inches wide, starting out green then ripening to bright red. Peppers feel heavy in the hand because they are so meaty and full of refreshing sweet pepper juice. 75 days green; 85 days red.

Large bell peppers reliably turn red even where the season is short or weather is cool. Strong, sturdy plants become loaded with big, blocky peppers that are delicious at both green and red stages. Despite the name “King of the North,” gardeners in all areas can succeed with this outstanding variety. 70 days.

A red bell pepper widely adapted to reliably turn red in almost any area of the country. Very thick-walled, heavy fruits are blocky, and about 4 inches long. Heavy yields of bright-red sweet peppers. Resistant to Tobacco mosaic virus.  68 days to green 76 days to red.

Colossal bell peppers can easily reach 8 inches long and are as sweet as can be, especially when they are left to turn bright red. Plants are sturdy and quite productive, but it is good to provide a support for plants because they can be weighed down by the abundance of heavy fruit. This is an old Ozark variety with great flavor and impressive size. 85 days.

Golden-yellow at full maturity, these peppers are thick-walled, meaty, and really sweet. Square-shaped fruits are about 4 inches long and wide, and grow upright on healthy plants. Expect great production of these beautiful peppers. 73 days.

King George offers the promise of great things to come. The vigorous and productive plants produce an abundance of Royal Jumbo and Extra Large fruit. Fruits mature early as they change from green to red. It is hard to have both size and early maturity with other peppers, but you can have both with the King! In addition the King has added protection from bacterial leaf spot, plus a tolerance to Phytophthora blight. Strong plants benefit from staking. 72 days.

Cayenne Sweetness looks hot and you will be tempted to think it is even after harvest, but it has neither heat or pungency, only the sweet taste of the true flavor of a cayenne. Bright 5 inch pods can be eaten fresh, or mixed in a salad. Cut them up and add to an omelet, or saute them with onions or shallots for a special side dish. 75 days.

This is an outstanding bell pepper variety that produces a concentrated set even in cool weather. Extra-large, blocky thick-walled peppers are four-lobed, about 4½ inches long and wide, with firm flesh turning from green to brilliant red. Resistant to phytophthora, 4 races of bacterial leaf spot, and cucumber mosaic virus. 72 days.

An improved Santa Fe Grande type that offers earliness, superior size, milder flavor, and higher yields. Fleshy peppers, 4 in. long and 2 in. wide, ripen from yellow to red and have 500 to 600 Scoville units. Use them for salsas, sauces, and pickling, or try them stuffed and then grilled. Vigorous plants set fruit continuously throughout the season. 66 days.

A smaller version of Corno di Toro Red and Carmen, these very sweet peppers are 5 to 6 inches long and 2 inches wide. Although delicious cut up raw into salads, their flavor deepens and intensifies when peppers are roasted or grilled. Abundant harvests are ready early in the season and keep on coming well into Fall. 60 days green; 80 days red.

Before bell peppers began to dominate sweet pepper offerings, people grew more pimento peppers for their meaty, sweet flesh and thick walls. This Ohio family heirloom could convince you to try them again. The fruit has a rich, aromatic flavor that is great for eating fresh, roasted, cooked, or canned. They are sturdy, 2½ inches long and wide, rounded and ribbed with few seeds. Easy to grow with big yield potential. 70 days.

Sweet cubanelle peppers are 6 to 7 inches long and excellent for frying or eating fresh in salads. Light green, 3-lobed peppers are most often eaten in the green stage, but when they turn red, they become even sweeter and more nutritious. Vigorous plants are resistant to three races of bacterial spot. 70 days.

Early season 3 to 4 - lobed blocky bell pepper that sets fruit even under adverse conditions. Recommended for the North and other short season areas. Deep green peppers mature to red. Tobacco mosaic resistant. 60 days.

light apple green and ripens to a clear golden yellow. Crisp, juicy fruit has excellent, sweet flavor in a very nice size that measures 5 inches long and 4 inches wide. This fruit turns yellow very early, but plants continue to produce new peppers all season long. 65 days green; 85 days yellow.

Incredibly sweet and delicious, medium-large, 3 or 4-lobed bell peppers mature from green to an attractive chocolate color. Eat them at the fully ripe stage and you'll know that they're something special. Plants are tobacco mosaic virus resistant. 67 days to green, 85-88 days to chocolate.

A great disease-protection package offers resistance to 9 races of bacterial spot and contributes to a big production of premium-quality peppers. Strong, prolific plants can continuously set peppers that are extra large and blocky with thick walls and good, crisp flavor. They begin as green, then mature to a brilliant red. Tobacco Mosaic Virus resistant and widely adaptable to most growing areas. 72 days.