Banana Sweet Specialty Pepper brings a mild, crisp sweetness to the garden without the heat of hot peppers. Vigorous plants produce long, slender, pale-yellow peppers with thin walls and a clean, refreshing flavor. Pick them young for a delicate yellow harvest, or allow them to mature further on the plant as color and flavor develop. These versatile peppers are excellent fresh, grilled, stuffed, or pickled, and their elongated shape makes them easy to prepare for everyday meals. Grow them in a sunny garden bed, raised bed, or container where warm conditions and consistent moisture can support a generous harvest. This packet contains 100 non-GMO, heirloom seeds. All American Selection.

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

Texas Minimum Germination Rate: 55%

Why Choose Banana Sweet Specialty Pepper?

• Mild and Sweet: Enjoy crisp, clean pepper flavor without the strong heat associated with hot pepper varieties.
• Distinctive Pale-Yellow Fruit: Harvest long, slender peppers that add bright color and an elegant shape to fresh and cooked dishes.
• Thin-Walled Texture: The tender walls are easy to slice, grill, stuff, sauté, and preserve.
• Vigorous Production: Well-grown plants can provide a steady supply of peppers throughout the warm growing season.
• Flexible Growing Options: Grow this adaptable specialty pepper in garden beds, raised beds, or containers with good drainage.

Planting Tips for Success

• Start Early: Sow seeds indoors 8–10 weeks before the last expected frost, or transplant outdoors once the soil has warmed and frost danger has passed.
• Provide Full Sun: Choose a site with at least 6–8 hours of direct sunlight for sturdy plants, better fruit set, and strong flavor.
• Use Fertile Soil: Plant in fertile, well-drained soil enriched with compost or other organic matter. Avoid waterlogged conditions.
• Space for Airflow: Set plants approximately 12–18 inches apart, adjusting for local growing conditions and container size.
• Water Consistently: Keep soil evenly moist, especially during flowering and fruit development. Water at the soil line and mulch to reduce evaporation.
• Feed as Needed: Apply a balanced vegetable fertilizer according to label directions. Avoid excess nitrogen, which can produce lush leaves with fewer peppers.
• Support Heavy Branches: Use a small stake or cage when plants begin carrying a heavy crop so branches remain upright and fruit stays off the soil.
• Harvest Often: Pick peppers when they reach a useful size and color. Frequent harvesting encourages the plant to continue flowering and producing.
• Container Care: Use a container with drainage holes and quality potting mix. Container plants may need more frequent watering during hot, sunny weather.

Why Choose David's Garden Seeds®

• Veteran-Owned: Support a Veteran-owned seed company committed to helping gardeners grow with confidence.
• GO TEXAN Certified: David's Garden Seeds® is a member of the GO TEXAN agriculture program.
• Integrity Pledge: We stand behind our commitment to seed quality and honest information through our Safe Seed Integrity Pledge.
• Vegetable Seed License: Our vegetable seed offerings are handled with the care expected by home gardeners, growers, and seed-saving families.
• Great Customer Service: We are here to help you enjoy a more successful and rewarding growing season.

Cooking Methods

• Fresh: Slice young peppers into salads, sandwiches, wraps, tacos, and snack trays for crisp sweetness.
• Grilling: Grill whole or halved peppers until lightly charred, then serve with olive oil, herbs, or a squeeze of lemon.
• Stuffing: Fill the slender peppers with grains, cheese, beans, meat, or other ingredients and bake until tender.
• Sautéing: Cook sliced peppers with onions, garlic, eggs, potatoes, or other vegetables for a quick savory side dish.
• Pickling: Preserve the crisp peppers in a tested pickling brine for sandwiches, salads, relish trays, and pantry storage.
• Roasting: Roast peppers until softened and lightly blistered, then use them in sauces, pasta, pizzas, or grain bowls.

Order Banana Sweet Specialty Pepper Seeds Today

Grow crisp, mild, pale-yellow peppers for fresh eating, grilling, stuffing, sautéing, and homemade pickles.

Nutritional Information

Approximate nutrition for 1 cup of sliced raw sweet banana peppers. Values vary with growing conditions, harvest maturity, and serving size.

• Calories: Approximately 34
• Total Fat: Approximately 0.4 g
• Sodium: Approximately 6 mg
• Total Carbohydrate: Approximately 7 g
• Dietary Fiber: Approximately 3 g
• Total Sugars: Approximately 4 g
• Protein: Approximately 1.5 g
• Vitamin C: Approximately 100% Daily Value
• Vitamin A: Approximately 7% Daily Value
• Potassium: Approximately 7% Daily Value

Important Disclosures

• Variety Disclaimer: Plant size, fruit length, color, flavor, maturity, yield, and performance vary with climate, soil, light, temperature, moisture, and care.
• Seed Storage: Store unused seeds in a cool, dry place away from moisture, heat, and direct sunlight.
• Planting Zones: Peppers are warm-season plants. Follow local planting dates and protect young plants from frost and cold soil.
• Food Safety: Wash harvested peppers before eating. Use safe, tested procedures when pickling or preserving produce.

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

Baked Cheese-Stuffed Sweet Banana Peppers

Use harvested Sweet Banana peppers, not the planting seeds in this packet. These mild pepper halves are filled with creamy herb cheese and baked until tender and lightly golden, matching the finished-dish photo.

Yield: 12 stuffed halves, approximately 6 appetizer servings. Prep: 15 minutes. Bake: 20–25 minutes. Rest: 5 minutes. Total: 40–45 minutes.

Ingredients

• 6 medium Sweet Banana peppers
• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, plus extra for garnish
• 1 small garlic clove, finely minced
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground black pepper
• 1 teaspoon olive oil for the baking dish

Directions

1. Heat the oven to 400°F. Lightly oil a baking dish large enough to hold the pepper halves in a single layer.
2. Rinse and dry the peppers. Halve lengthwise and carefully remove the seed cores and inner ribs, keeping the pepper shells intact.
3. Mix the cream cheese, mozzarella, Parmesan, parsley, garlic, oregano, and black pepper until evenly combined.
4. Divide the filling among the 12 halves. Arrange cut-side up in the prepared dish.
5. Bake for 20–25 minutes, until the peppers are tender and the filling is hot and lightly golden. Check earlier for smaller peppers.
6. Rest for 5 minutes, garnish with parsley, and serve warm as an appetizer or alongside rice and a garden salad.

Storage and Safety

Contains milk. Refrigerate leftovers in a shallow covered container within 2 hours, or within 1 hour if the temperature is above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F.