Pepper Bell Rainbow Mix brings a colorful assortment of sweet bell peppers to your garden, with red, green, yellow, orange, purple, and chocolate colors represented in the mix. Enjoy crisp, blocky peppers for fresh snacks, salads, roasting, grilling, and stuffing. Each packet contains 100 non-GMO heirloom seeds for planting. This is a blend of varieties, not a single plant that produces every color; individual plants, harvest colors, and color proportions vary.

Germination Rate: 75%. Test Date: 5/26. WILL.

Texas Minimum Germination Rate: 55%

Why Choose Pepper Bell Rainbow Mix?

• A colorful assortment: Grow a selection of bell pepper colors from one packet for varied harvest baskets and eye-catching meals. Exact color ratios are not guaranteed.
• Sweet, versatile harvests: Use the crisp peppers fresh or cook them into skillet meals, roasted vegetables, and stuffed-pepper dishes.
• Heirloom and open-pollinated: A mix for gardeners who enjoy traditional varieties. For seed saving, select healthy, fully mature fruit and isolate varieties to reduce cross-pollination; saved seed will not necessarily recreate the original blend.
• Flexible kitchen use: Harvest firm peppers for immediate use, and freeze chopped surplus for later cooked dishes.

Planting Tips for Success

• Start indoors: Sow about 1/4 inch deep, 8 to 10 weeks before your last expected frost. Keep the seed-starting mix warm and evenly moist, and provide bright light after emergence.
• Transplant into warmth: Harden seedlings off gradually, then plant outdoors after frost danger passes and nights remain reliably warm.
• Sun and soil: Choose full sun with 6 to 8 hours of direct light and fertile, well-drained soil. Incorporate compost and use a soil test to guide amendments.
• Spacing: Space plants 18 to 24 inches apart, with rows 24 to 36 inches apart, allowing room for airflow and harvest access.
• Support: Install stakes or cages early to help support branches as fruit develops.
• Water and mulch: Water consistently at soil level without waterlogging. Apply mulch after the soil warms to help conserve moisture.
• Fertilizing: Feed according to your soil test and fertilizer label. Avoid excessive nitrogen that encourages leaves at the expense of fruit.
• Pest checks: Inspect leaves and fruit regularly, rotate crops, and keep foliage dry when watering.
• Harvest: Clip stems rather than pulling peppers. Harvest timing and final color depend on the variety and growing conditions; not every pepper progresses through every color.

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 for dips or chop into salads for crunch and color.
• Roasting: Toss with oil and roast until tender with browned edges for sandwiches, sauces, and side dishes.
• Grilling: Grill broad pieces until tender and lightly charred for a smoky finish.
• Sautéing: Cook sliced peppers with onions and garlic for fajitas, pasta, or the white bean skillet recipe below.
• Stuffing: Fill peppers with cooked grains, vegetables, or protein, then bake until tender and the filling is safely heated.
• Freezing: Chop and freeze surplus peppers for later use in cooked dishes.

Order Pepper Bell Rainbow Mix Seeds Today

Grow a colorful sweet pepper harvest with 100 non-GMO heirloom seeds from David's Garden Seeds®.

Nutritional Information

Existing approximate reference values for 1 medium raw bell pepper (about 119 grams), not planting seeds. Values vary by pepper color and variety and are not a laboratory analysis of this mix.

• Calories: 31
• Total Carbohydrates: 7 grams
• Dietary Fiber: 2 grams
• Sugars: 5 grams
• Protein: 1 gram
• Vitamin C: 169% Daily Value
• Vitamin A: 7% Daily Value
• Vitamin B6: 17% Daily Value
• Folate: 11% Daily Value
• Potassium: 251 milligrams (5% Daily Value)

% Daily Value is based on a 2,000-calorie diet. These reference estimates do not describe every pepper in the blend.

Important Disclosures

• Variety Disclaimer: This mix contains multiple heirloom varieties. Exact color ratios, plant size, fruit size, yield, and maturity vary. A packet does not guarantee every color. Images illustrate possible harvests and serving ideas; fresh peppers and prepared meals are not included.
• 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 season. Follow local planting dates and weather conditions rather than hardiness zone alone.

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

Recipe: Rainbow Pepper and White Bean Skillet

Turn harvested sweet bell peppers into a colorful, hearty skillet meal with creamy white beans, tomatoes, and smoky paprika. Use peppers grown from your plants, not the planting seeds in this packet.

Servings: 4. Prep: 15 minutes. Cook: 20 to 25 minutes.

Ingredients

• 3 large harvested bell peppers in assorted colors, washed, cored, seeded, and sliced
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes, with juices
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/4 cup water or vegetable broth, as needed
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice

Directions

1. Wash produce under running water before cutting. Prepare the pepper strips and onion.
2. Heat olive oil in a large skillet over medium heat. Add onion and peppers; cook for 8 to 10 minutes, stirring occasionally, until softened with a few browned edges.
3. Add garlic, smoked paprika, and oregano. Stir for 30 seconds until fragrant.
4. Stir in tomatoes with their juices, drained beans, salt, and black pepper. Bring to a gentle simmer, adding a splash of water or broth if the pan looks dry.
5. Simmer for 10 to 12 minutes, stirring occasionally, until the peppers are tender and beans are hot throughout.
6. Remove from heat, stir in lemon juice and parsley, and adjust seasoning. Serve with crusty bread, cooked rice, or quinoa.

Options and Storage

Use red, yellow, orange, and green peppers for a bright cooked dish. Purple-skinned peppers can lose their purple color during cooking; enjoy them raw when you want to showcase that color. Add red pepper flakes for heat if desired. Refrigerate leftovers in a covered container within 2 hours, use within 3 to 4 days, and reheat to 165°F.