Pepper Bell Rainbow Mix Mini brings compact, bushy growth and sweet miniature bell peppers to containers, raised beds, garden borders, and sunny plots. Harvest red, golden yellow, and orange fruits for crisp snacks, colorful salads, and bite-size stuffed peppers. The thin-walled fruits have a sweet, mild flavor, while plants typically reach 12 to 18 inches tall. Each packet contains 100 non-GMO heirloom seeds for planting. This is a blend; individual plants and color proportions vary, and one plant should not be expected to produce every color.

Germination Rate: 74%. Test Date: 5/26. TLM.

Texas Minimum Germination Rate: 55%

Why Choose Mini Rainbow Bell Peppers?

• Colorful harvests: A mix of red, yellow, and orange miniature peppers adds variety to snacks and meals. Exact color proportions vary.
• Sweet, mild flavor: Enjoy the thin-walled fruit fresh or cooked without the heat of hot pepper varieties.
• Compact growth: Plants typically reach 12 to 18 inches, making them useful for small gardens and roomy containers.
• Continued harvest potential: With warm weather, full sun, and consistent care, plants can keep producing through the growing season.
• Bite-size kitchen appeal: Petite fruits are handy for appetizers, sliced garnishes, roasting, and stuffing.

Planting Tips for Success

• Start indoors: Sow approximately 1/4 inch deep, 8 to 10 weeks before your last expected frost, in warm, evenly moist seed-starting mix. Provide bright light after sprouting.
• Transplant into warmth: Harden seedlings off gradually and transplant after frost danger has passed and nights remain reliably warm.
• Full sun and fertile soil: Choose a sunny position and well-drained soil enriched with organic matter. Containers need drainage holes and enough room for roots.
• Spacing: Space plants approximately 12 to 18 inches apart, allowing airflow around the bushy plants.
• Consistent watering: Keep soil evenly moist without waterlogging, especially during flowering and fruit development. Container plants may need more frequent checks.
• Feeding and support: Use a balanced vegetable fertilizer according to the label and your soil test. Add a small stake or cage if branches become heavy with fruit.
• Harvest gently: Clip stems rather than pulling peppers. Allow fruit to develop its desired color and handle the thin walls gently.

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 snacking: Wash harvested peppers, remove stems and seeds as desired, and enjoy their crisp, sweet bite.
• Salads and garnishes: Slice into rings or strips for salads, sandwiches, and grain bowls.
• Stuffing: Halve and fill with cheese, cooked grains, or herbs for bite-size appetizers.
• Roasting: Toss with oil and roast until tender and lightly blistered to bring out their sweetness.
• Sautéing: Add sliced peppers to onions, eggs, greens, or quick skillet meals.

Order Mini Rainbow Bell Pepper Seeds Today

Grow compact plants and sweet, colorful mini peppers with 100 non-GMO heirloom seeds.

Nutritional Information

Existing approximate reference values for 1 cup of chopped raw sweet bell peppers, based on harvested produce rather than planting seeds. These are not a variety-specific analysis of Mini Rainbow Mix.

• Calories: Approximately 30
• Total Carbohydrate: Approximately 7 grams, about 3% Daily Value
• Dietary Fiber: Approximately 2.5 grams, about 9% Daily Value
• Protein: Approximately 1 gram, about 2% Daily Value
• Vitamin C: Approximately 117 milligrams, about 130% Daily Value
• Vitamin A: Approximately 149 micrograms RAE, about 17% Daily Value
• Vitamin B6: Approximately 0.3 milligrams, about 18% Daily Value
• Folate: Approximately 54 micrograms, about 14% Daily Value
• Potassium: Approximately 211 milligrams, about 4% Daily Value

Nutrition varies with growing conditions, fruit color, harvest size, preparation, and serving size. Percent Daily Values are based on a 2,000-calorie diet. These values apply to harvested peppers, not seeds.

Important Disclosures

• Variety Disclaimer: Plant performance, fruit size, color, flavor, yield, and maturity vary with growing conditions. Exact color ratios in a mix are not guaranteed. Images illustrate harvests or serving ideas; this product contains planting seeds, not fresh produce or prepared food.
• Seed Storage: Store unused seed in a cool, dry, dark place in a sealed container, protected from heat and moisture.
• Planting Zones: Peppers are warm-season crops. Follow your local frost dates and planting calendar for sowing and transplanting.

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

Recipe: Herb-and-Cream-Cheese Stuffed Mini Rainbow Peppers

Fill harvested mini peppers with creamy cheese and herbs for a colorful baked appetizer. Recipe ingredients are separate from the planting seeds in this packet.

Yield: 24 halves, about 6 appetizer servings. Prep: 20 minutes. Bake: 15 to 20 minutes.

Ingredients

• 12 harvested Mini Rainbow bell peppers, washed
• 8 ounces cream cheese, softened
• 1/2 cup shredded cheddar cheese, divided
• 2 tablespoons finely chopped fresh parsley, plus extra for serving
• 1 tablespoon finely chopped fresh chives
• 1 small garlic clove, finely minced
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil for the baking dish

Directions

1. Heat oven to 400°F and lightly oil a baking dish or rimmed baking sheet.
2. Wash peppers under running water before cutting. Cut each in half lengthwise and remove the seeds and ribs. Arrange the 24 halves cut-side up.
3. Mix softened cream cheese, 1/4 cup cheddar, parsley, chives, garlic, and black pepper until evenly combined.
4. Divide the filling among the pepper halves without overfilling. Sprinkle with the remaining 1/4 cup cheddar.
5. Bake for 15 to 20 minutes, until peppers are tender-crisp and the filling is hot with lightly golden tops. Small peppers may cook sooner, so check early.
6. Let cool for 5 minutes, sprinkle with extra parsley, and serve warm.

Options and Storage

Use finely chopped basil in place of chives, or add a small pinch of smoked paprika. For a no-bake version, fill clean raw pepper halves and keep refrigerated until serving. Refrigerate prepared peppers within 2 hours, use within 3 to 4 days, and reheat baked leftovers to 165°F.