Mini Snacking Orange Bell Pepper, Sweet Pepper Seeds, Stuffer, Sandwich Pepper - [ Seed2Go.ca ] - [Seed Packets] - Pepper Seeds
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  • Mini Snacking Orange Bell Pepper, Sweet Pepper Seeds, Stuffer, Sandwich Pepper - [ Seed2Go.ca ] - [Seed Packets] - Pepper Seeds

Mini Snacking Orange Bell Pepper, Sweet Pepper Seeds, Stuffer, Sandwich Pepper

Reference: ET4-VG-SWPO

$2.99
Quantity
IN STOCK, SHIPS IN 1-2 DAYS

Seed Count
Size: 1 to 2 inches long
Color: Bright orange when ripe
Flavor: Sweet and crisp, and can be eaten raw
Texture: Thick-skinned and tender-crisp
Production: Plants are very productive, producing a heavy crop of fruit 
Snacking: They are ideal for eating right off the plant 
Cooking: Can be used in cooked dishes, such as being grilled on skewers, sautéed in olive oil, or stuffed 
Salads and Garnish: Perfect for adding a sweet and colorful component to salads and other dishes 
Type Peppers
Family Nightshade Family
Temperature Soil 65-80F
Temperature Daytime 70-90F
Temperature Evening 60+F
Lighting Full Sun, 6-8 Hours/Day
Water Heavy, 6 Gallons/Day
Maturity Moderate, 65-85 Days Harvest
PH Neutral 5.5-7.0
Zones 4A-11B
Plant Placement 6 Plants, 3  Row

The many varieties of sweet and hot peppers thrive on full sun and warm weather. Cold temperatures can weaken pepper plants and they may never fully recover, so don’t rush to plant in the spring. Be certain to use the black side of the mulch covers to speed soil warming and early growth, but be careful, as they can also overheat the plants in certain climates. Peppers can be temperamental if temperatures are too hot or too cool. Nighttime temperatures below 60°F or above 75°F can reduce fruit set. Peppers need a steady supply of water for their best performance, so be sure to check water levels each day. Like tomatoes, you may find blossom end rot on your peppers, which can be easily corrected. Peppers are prone to sun scald, so moving them to partial shade can help if temperatures become too hot. Sweet peppers can be cut up and eaten raw, roasted and marinated, sauteed; or used in stews, soups, and stir fry. Hot peppers can be pickled, added to stew, used in stir fry, and are excellent when dried and ground to be used as a seasoning to give nearly any dish a little kick.

COMMON PESTS: Aphids, Flea Beetles

SUSCEPTIBLE TO: Mosaic Virus, Blossom End Rot, Sun Scald

ET4-VG-SWPO

Specific References