Plant Type: Vegetable
Flavor: Thick walled and sweet fresh flavor
Preparation Ideas: Delicious stuffed. Remove tops off 4 peppers and remove seeds and membranes and place in baking pan. Sprinkle salt and pepper on the insides of the pepper for added flavor. Preheat oven to 375 F. Precook enough white or brown rice to make 1 cup. Brown 1/2 pound of ground beef or chicken with chopped onion until meat is no longer pink. Add enough tomato sauce to make a thick sauce and season with salt, pepper, and garlic powder if desired or other preferred seasonings. Remove from heat and stir in cooked rice. Stuff peppers with filling. Sprinkle tops with cheese if desired. Place peppers in baking pan. Add water to baking pan until bottom is covered. Cover pan tightly with aluminum foil (shiny side up). To prevent foil from sticking to peppers, lightly spray dull side of foil with cooking spray. Bake until peppers are soft, but not mushy (approximately 1 hour). Add additional water to baking pan if needed to keep peppers from burning.
Days to Germination: 7 to 14 days
Days to Maturity: 75 days*
Planting Depth: 6 mm (1/4″)
Instructions: Start seeds indoors 8 weeks before planting outdoors. Keep seeds moist in full sunlight. Transplant when 3 inches tall. Or, sow directly in the garden in a sunny location after the danger of frost is past. Plant 2 seeds every 18 inches. Thin or transplant to 1 plant every 18 inches when 3 inches tall. Use a balanced fertilizer when 6 inches tall to increase production.
Suggestions: Peppers need a warm soil and night temperature to prosper. Location should be sheltered from the wind and soil should be kept reasonably moist.
Product Weight: 300 milligrams