plant bell peppers from seeds Big Red Bell Pepper Seeds – Heirloom Non-GMO Sweet Peppers for Stuffing, Roasting & Fresh Eating

plant bell peppers from seeds Big Red Bell Pepper Seeds – Heirloom Non-GMO Sweet Peppers for Stuffing, Roasting & Fresh EatingGrow vibrant, flavorful peppers with Big Red Bell Pepper Seeds, a dependable heirloom Capsicum annuum variety known for its thick walls, crisp texture, and classic sweetness. Each plant produces large, blocky fruits with 34 lobes that ripen from green to deep red, developing a richer flavor as they mature. These non GMO, open pollinated seeds are ideal for home gardeners, food preservers, and garden to table cooks seeking consistent yields and full

Grow vibrant, flavorful peppers with Big Red Bell Pepper Seeds, a dependable heirloom Capsicum annuum variety known for its thick walls, crisp texture, and classic sweetness. Each plant produces large, blocky fruits with 3–4 lobes that ripen from green to deep red, developing a richer flavor as they mature.

These non-GMO, open-pollinated seeds are ideal for home gardeners, food preservers, and garden-to-table cooks seeking consistent yields and full-season productivity. Big Red thrives in containers, raised beds, or traditional gardens, delivering reliable harvests even in short or variable growing seasons.

Compact 24-inch plants perform best in full sun and well-drained soil, producing uniform fruits perfect for stuffing with grains or cheese, roasting on the grill, or slicing fresh into salads.

Reliable, Productive, and Sweet in Flavor:

• Thick-walled peppers with 3–4 lobes and deep red color
• Sweet, crisp taste that intensifies as fruits mature
• Compact 24-inch plants suited for small spaces and containers
• Consistent yields across USDA zones 4–11
• Excellent for fresh use, preserving, pickling, or freezing

Why Gardeners Love Big Red Bell Pepper:

• High-yield heirloom variety with dependable germination
• Non-GMO and open-pollinated—great for seed saving
• Versatile for cooking, preserving, or fresh eating
• Sturdy fruits with thick skins ideal for stuffing and roasting

How to Grow:

• Start seeds indoors 6–8 weeks before the last frost.
• Maintain soil temperatures between 75–85°F for best germination (10–14 days).
• Transplant outdoors after hardening off and when frost risk has passed.
• Grow in full sun with fertile, well-drained soil.
• Expect full maturity in 70–90 days after transplanting.

Harvest & Use:
Pick peppers as they turn from green to rich red for maximum sweetness. Ideal for grilling, freezing, or adding vibrant flavor to cooked and raw dishes.

Net Wt. 500MG