Pepper Bell Emerald Giant is an heirloom bell pepper with thick walls and sweet, mild flavor. The large, blocky, four-lobed peppers are useful for stuffing and for slicing fresh; they ripen from green to red when left on the plant. Grow these 50 Non-GMO seeds for peppers to harvest for salads, roasting, grilling, and home cooking.

Growing a Doomsday Garden by David Schulze

Germination Rate: 74%. Test Date: 04/26. TLM.

Texas Minimum Germination Rate: 55%

Why Choose Emerald Giant Bell Pepper?

• Stuffing-friendly shape: The broad, blocky fruit and thick walls give you room for savory fillings.
• Sweet, mild flavor: Slice green peppers into salads or let them ripen red for a sweeter taste.
• Versatile harvest: Use the firm peppers fresh, roasted, or grilled.
• Heirloom seeds: Grow an open-pollinated variety and save seeds from healthy, fully ripe fruit when plants are properly isolated.

Planting Tips for Success

• Starting seeds: Start indoors in a warm, moist seed-starting mix and provide bright light after sprouting. Transplant only after frost danger has passed and the soil has warmed.
• Sun and soil: Choose full sun and fertile, well-drained soil with compost mixed in.
• Spacing and support: Give plants room for airflow and stake or cage them if branches become heavy with fruit.
• Water: Water consistently at soil level; mulch to reduce moisture swings.
• Fertilizing: Feed moderately with a balanced fertilizer, following the label. Avoid excess nitrogen that favors leaves over fruit.
• Harvest: Pick firm green peppers for a classic bell flavor, or leave them on the plant until fully red for a sweeter pepper.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Seed Integrity Pledge: Our commitment to responsible seed stewardship.
• Vegetable Seed License: David's Garden Seeds® has been granted a Vegetable Seed License for the State of Texas.
• Great Customer Service: David answers customer service questions, usually within a few minutes.

Cooking Methods

• Stuffing: Remove the stem and seeds, fill with rice, vegetables, or cooked protein, and bake until tender and the filling is safely cooked.
• Fresh: Slice into salads, sandwiches, or snack trays for crunch.
• Roasting: Roast until the skin blisters, then peel for sauces or sandwiches.
• Grilling: Cut into broad pieces, brush lightly with oil, and grill until tender.

Order Emerald Giant Bell Pepper Seeds Today

Grow thick-walled, sweet bell peppers for stuffing, salads, roasting, and grilling.

Nutritional Information

Nutritional values for harvested Emerald Giant peppers have not been verified. This section refers to the peppers grown from the seeds, not the planting seeds.

Important Disclosures

• Variety Disclaimer: Pepper size, color, yield, and harvest timing vary with weather and growing conditions.
• Seed Storage: Store seeds in a cool, dry place away from direct sunlight.
• Planting Zones: Start seeds and transplant according to your local frost dates and growing season; peppers need warmth to thrive.

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

Recipe: Emerald Giant Stuffed Bell Peppers

Use mature peppers harvested from your plants, not the seeds in this packet. Makes 4 servings. Prep: 20 minutes. Bake: about 35 minutes.

Ingredients:

• 4 large Emerald Giant bell peppers, green or fully ripe red
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound ground turkey or beef
• 1 cup cooked rice
• 1 cup canned diced tomatoes, drained
• 1 teaspoon dried oregano
• ½ teaspoon salt and ¼ teaspoon black pepper, or to taste
• ½ cup shredded cheese, optional

Directions:

1. Heat oven to 375°F. Cut the tops off the peppers, remove seeds and membranes, and set the peppers upright in a baking dish.
2. Heat oil in a skillet over medium heat. Cook onion for 3–4 minutes, add garlic for 30 seconds, then add ground meat. Cook until browned; drain excess fat. Stir in rice, tomatoes, oregano, salt, and pepper.
3. Spoon filling into the peppers. Add ¼ cup water to the baking dish, cover with foil, and bake for 25 minutes. Uncover, top with cheese if using, and bake 10–15 minutes more, until peppers are tender and the filling reaches a safe temperature.
4. Check the center of the filling with a food thermometer: 165°F for ground turkey or 160°F for ground beef. Serve hot.

Option: For a meatless version, use 1½ cups cooked beans instead of ground meat and heat the filling thoroughly. Refrigerate leftovers promptly and eat within 3–4 days.