Best known for its ability to produce good sized peppers in short, cool seasons, this stalwart is the standard sweet red bell pepper for our northern climates. Plants grow up to 2' tall and reliably produce green fruit that ripen to glossy red with good flavour. An early pepper with 60 days to maturity from transplant.
In the kitchen
Cut tops off and remove seeds and membrane. Stuff each pepper with a mixture of cooked rice, a ground meat (if desired), garlic, tomato sauce, salt and pepper and fresh herbs like basil or oregano. Drizzle the peppers in the dish with olive oil and bake. Garnish with more fresh herbs before serving, like parsley.
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