Big Red Bell Pepper brings sweet flavor, thick walls, and deep crimson color to your garden harvest. These non-GMO heirloom seeds produce plants approximately 24–30 inches tall, bearing large bell peppers for fresh snacking, roasting, stuffing, and sauces. Let fruit ripen fully red for its characteristic color and sweetness. Harvest timing varies with temperature, transplant size, and ripeness; fully red fruit requires additional time beyond the green stage. Packet contains 50 seeds.

Germination Rate: 97%. Test Date: 5/25. TLM.

Texas Minimum Germination Rate: 55%

Why Choose Big Red Bell Peppers?

• Sweet, mild flavor: Fully ripened red fruit adds sweetness to raw and cooked dishes without hot-pepper heat.
• Thick walls: Substantial flesh works well for stuffing, slicing, and roasting.
• Kitchen versatility: Enjoy strips in salads, diced peppers in skillet meals, or roasted peppers in sauces.
• Garden or container growing: Plants suit sunny beds or generously sized containers with drainage and consistent care.
• Heirloom variety: Open-pollinated plants offer seed-saving possibilities when appropriately isolated to maintain variety purity.

Planting Tips for Success

• Starting seeds: Sow indoors about 8–10 weeks before your planned transplant date, approximately ¼ inch deep. Keep the seed-starting mix evenly moist, not saturated.
• Warmth: Maintain warm soil, approximately 70–85°F, during germination. A regulated heat mat can help.
• Transplanting: Harden off seedlings gradually over 7–10 days. Transplant after frost danger has passed and weather is reliably warm.
• Sunlight and soil: Choose full sun and fertile, well-drained soil amended with compost.
• Spacing: Allow 18–24 inches between plants for airflow and harvesting access.
• Watering and mulch: Water consistently during flowering and fruit development. Mulch around plants without piling it against stems.
• Fertilizing: Follow a soil test or fertilizer label. Avoid excessive nitrogen, which can favor leaves over fruit.
• Support: Stake or cage plants early to help support branches carrying heavy peppers.
• Harvest: Cut stems with clean pruners rather than pulling fruit. Allow peppers to turn fully red for ripe 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

• Stuff: Fill halved peppers with cooked rice, beans, vegetables, and cheese, then bake until tender.
• Roast: Roast or broil pepper halves until the skins blister, then cool enough to handle and peel if desired.
• Sauté: Slice into strips for fajita-style vegetables, stir-fries, and skillet dinners.
• Serve fresh: Cut into strips or dice for salads, dips, and crunchy snacks.
• Make sauces: Blend roasted peppers into soups, pasta sauces, or dips for sweetness and rich red color.

Order Big Red Bell Pepper Seeds Today

Grow sweet, colorful peppers for fresh harvests and homemade garden meals.

Nutritional Information

• Harvested fruit: Nutrition refers to edible bell peppers, not the planting seeds in this packet.
• Natural nutrients: Red bell peppers contribute vitamin C, carotenoids, and dietary fiber to meals.
• Serving context: Nutrient quantities depend on serving weight, growing conditions, and preparation. No variety-specific nutrient analysis is available for this listing.

No variety-specific nutrient amounts or percentages of Daily Value are claimed. Recipe ingredients change the nutrition of the finished dish.

Important Disclosures

• Variety Disclaimer: Plant height, yield, fruit size, and maturity vary with climate and growing practices. Hot or cold weather can affect flowering and fruit set.
• Seed Storage: Keep seeds cool, dry, and protected from sunlight and moisture.
• Planting Zones: Grow as a frost-sensitive warm-season crop. Choose sowing and transplant dates using local frost dates and temperature conditions rather than hardiness zone alone.

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

Rice-and-Black-Bean Stuffed Big Red Bell Peppers

Use harvested peppers grown from your plants, not the planting seeds in this packet. Serves 4. Prep: 15 minutes. Cook: 40–45 minutes. Begin with cooked rice.

Ingredients

• 4 large ripe Big Red bell peppers
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1½ cups cooked rice
• 1 can black beans, 15 ounces, drained and rinsed
• 1 cup diced tomatoes, drained
• ½ cup corn kernels
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 1 cup shredded cheddar cheese, divided
• ½ cup water for the baking dish
• Chopped parsley, optional

Directions

1. Heat oven to 375°F. Rinse peppers, halve lengthwise, and remove seeds and pale ribs. Arrange the eight halves cut-side up in a large baking dish.
2. Heat oil in a skillet over medium heat. Cook onion for 4–5 minutes, then add garlic and cook for 30 seconds.
3. Stir in cooked rice, beans, tomatoes, corn, cumin, paprika, salt, and pepper. Heat through, remove from heat, and stir in ½ cup cheese.
4. Divide filling among pepper halves. Pour ½ cup water around the peppers, not into the filling. Cover the dish with foil.
5. Bake for 30 minutes. Uncover, sprinkle with remaining cheese, and bake 10–15 minutes longer until peppers are tender and filling reaches 165°F in the center.
6. Rest for 5 minutes. Garnish with parsley if desired. Serve two halves per person.

Variation: Use cooked brown rice in place of white rice. Add a pinch of chili powder for a more robust seasoning.

Storage: Use freshly cooked rice or rice promptly refrigerated after cooking. Refrigerate leftovers within 2 hours, or within 1 hour above 90°F. Use within 3–4 days and reheat to 165°F.