California Wonder Golden Bell Pepper brings sweet flavor and sunny golden-yellow color to your garden and table. These heirloom, open-pollinated peppers develop blocky fruits approximately 5 by 4 inches with thick walls for fresh slicing, roasting, and stuffing. Compact, upright plants reach approximately 22 to 26 inches tall. Expect harvests about 75 days after transplanting, with timing varying by growing conditions. Each packet contains 100 non-GMO seeds for planting.

Germination Rate: 85%. Test Date: 12/25. WILL.

Texas Minimum Germination Rate: 55%

Why Choose California Wonder Golden Bell Pepper?

• Sweet golden harvests: Allow fruits to mature to golden yellow for their full sweet flavor and colorful presentation.
• Thick, versatile walls: Firm flesh adds satisfying crunch to salads and provides a sturdy shell for stuffed peppers.
• Compact growth: Upright plants fit garden beds and roomy containers with adequate water, nutrition, and support.
• Heirloom and open-pollinated: A traditional variety for gardeners who enjoy growing familiar favorites and learning seed-saving practices.

Planting Tips for Success

• Start indoors: Sow seeds about 1/4 inch deep, 8 to 10 weeks before your expected last frost. Keep the seed-starting mix consistently moist, not soggy, and provide warmth and strong light.
• Transplant after frost: Harden seedlings off gradually and move outdoors when nights and soil are reliably warm. Choose full sun and fertile, well-drained soil.
• Allow growing room: Space plants about 18 to 24 inches apart. Use a large container with drainage if growing on a patio.
• Water and mulch: Maintain even moisture, watering at soil level. Mulch after the soil warms to help reduce moisture fluctuations.
• Feed and support: Fertilize according to your soil test and fertilizer label; avoid excessive nitrogen. Stake or cage plants early to help support heavy fruit.
• Harvest gently: Clip stems rather than pulling fruit. Leave peppers on the plant until golden yellow for mature color and sweetness.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Fresh: Slice harvested peppers into crunchy strips for salads, dips, and lunchboxes.
• Roasted or grilled: Cook until tender and lightly charred to bring out their sweetness.
• Stuffed: Fill halved peppers with cooked grains, beans, and vegetables for a colorful meal.
• Sautéed: Add sliced peppers to onions, stir-fries, or fajitas for a sweet, tender-crisp finish.

Order California Wonder Golden Bell Pepper Seeds Today

Plant your own golden harvest with 100 non-GMO heirloom seeds from David's Garden Seeds®.

Nutritional Information

• Harvested produce: This section refers to edible bell peppers grown from these seeds, not to the planting seeds.
• Variety-specific analysis: Nutrient amounts and % Daily Value figures are not available for this variety.

Important Disclosures

• Variety Disclaimer: Fruit size, plant height, yield, and days to maturity vary with weather, soil, and growing practices. Images illustrate the harvest or serving ideas; this product is planting seeds, not fresh peppers or prepared food.
• Seed Storage: Store seeds in a cool, dry, dark location away from moisture and heat.
• Planting Zones: Grow as a warm-season annual during your local frost-free period. Use local planting dates rather than hardiness zone alone to determine timing.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Recipe: Rice and Black Bean Stuffed Golden Bell Peppers

Use California Wonder Golden peppers harvested from your garden for this colorful, meatless meal. Fresh produce and other recipe ingredients are not included in the seed packet.

Servings: 3 main-dish servings or 6 side portions. Prep: 20 minutes. Cook: 40 to 45 minutes.

Ingredients

• 3 large harvested golden bell peppers
• 1 tablespoon olive oil, plus a little for the baking dish
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1 cup cooked rice
• 1 cup cooked or canned black beans, drained and rinsed
• 1/2 cup corn kernels
• 1 cup diced tomatoes, drained
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 3/4 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley
• 1/4 cup water for the baking dish

Directions

1. Heat oven to 375°F. Wash peppers under running water, cut lengthwise into halves, and remove seeds and ribs. Lightly oil a baking dish and arrange the six halves cut-side up.
2. Heat olive oil in a skillet over medium heat. Cook onion for 4 to 5 minutes until softened. Add garlic and cook for 30 seconds.
3. Stir in cooked rice, beans, corn, tomatoes, cumin, paprika, salt, and pepper. Cook, stirring, for 3 to 4 minutes until hot.
4. Divide filling among pepper halves. Pour 1/4 cup water into the bottom of the baking dish, cover tightly with foil, and bake for 30 minutes.
5. Remove foil, sprinkle with cheddar, and bake uncovered for 10 to 15 minutes more, until the peppers are tender and cheese is melted. Sprinkle with parsley and serve hot.

Options and Storage

Substitute cooked quinoa for rice, or use a dairy-free cheese alternative. Refrigerate leftovers in a covered container within 2 hours, use within 3 to 4 days, and reheat to 165°F.