Anaheim Chili Pepper is a classic heirloom for gardeners who enjoy flavorful peppers without extreme heat. The elongated peppers reach up to six inches long, with a listed heat range of 500 to 2,500 Scoville units. Roast them for salsa, tuck them into a cheesy baked dish or add their mild-to-medium warmth to sauces. Expect approximately 80 days to maturity from transplant, depending on growing conditions. Each packet contains 100 non-GMO, heirloom seeds.

Germination Rate: 93%. Test Date: 9/25. TLM.

Texas Minimum Germination Rate: 55%

Why Choose Anaheim Chili Pepper Seeds?

• Versatile heat: The listed 500 to 2,500 Scoville range adds warmth to dishes without the intensity of very hot peppers, although individual fruits vary.
• Useful size: Elongated peppers up to six inches long offer room for stuffing and are easy to slice for cooking.
• Roasting favorite: Roasting softens the flesh and adds smoky depth to salsa, sauces and side dishes.
• Heirloom choice: Grow an open-pollinated variety valued for its familiar flavor and kitchen versatility.

Planting Tips for Success

• Start indoors: Sow approximately 8 to 10 weeks before your last expected frost in seed-starting mix. Keep warm and evenly moist without waterlogging.
• Provide light: Give seedlings bright light after emergence, and gradually harden them before transplanting.
• Wait for warmth: Transplant after frost danger has passed and soil has warmed. Choose full sun and fertile, well-drained soil.
• Allow airflow: Space plants approximately 18 to 24 inches apart. Use a stake or small cage to support branches carrying fruit.
• Water evenly: Water at soil level and mulch to conserve moisture. Avoid repeated drought and saturation.
• Fertilize carefully: Follow soil-test recommendations or fertilizer label directions. Excess nitrogen can encourage leafy growth over fruit production.
• Harvest gently: Cut peppers from the plant with clean shears rather than pulling. Wear gloves when preparing peppers and avoid touching your eyes.

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

• Roasted: Char the skins, steam briefly in a covered bowl, then peel for sauces and flavorful side dishes.
• Stuffed: Split peppers lengthwise, remove seeds and ribs, and fill with cheese, beans or cooked grains before baking.
• Salsa: Chop roasted peppers with tomatoes, onion and herbs for a fresh, moderately spicy topping.
• Soups and sauces: Dice peppers into simmered dishes for warmth and pepper flavor.
• Preserving: Freeze roasted peppers for later cooking. For canning or pickling, use a tested recipe and its required processing instructions.

Order Anaheim Chili Pepper Seeds Today

Plant 100 heirloom seeds and enjoy homegrown peppers for roasting, stuffing and salsa.

Nutritional Information

• Harvested peppers: Nutritional information applies to the peppers you grow, not the planting seeds.
• Variety-specific values: No Anaheim-specific nutritional analysis is supplied with this listing, so exact nutrient quantities and % Daily Value are not stated.

Important Disclosures

• Variety Disclaimer: Fruit size, heat, yield and maturity vary with weather, soil and care. The listed heat range is not a guarantee for every pepper.
• Seed Storage: Store unused seeds sealed in a cool, dry, dark place. These seeds are for planting, not eating.
• Planting Zones: Match indoor sowing and outdoor transplant dates to your local frost dates and growing season.

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

Baked Cheese-Stuffed Anaheim Peppers

Use harvested Anaheim peppers, not the planting seeds in this packet. Serves 4. Prep: 20 minutes. Baking: 20 to 25 minutes.

Ingredients

• 8 medium Anaheim peppers, washed
• 2 cups shredded Monterey Jack cheese
• 1 cup cooked, drained black beans
• 1/4 cup finely diced onion
• 1/2 teaspoon ground cumin
• 1 cup prepared roasted tomato sauce
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh cilantro, optional

Directions

1. Heat the oven to 400°F. Wear gloves while cutting each pepper lengthwise to create an opening, keeping the pepper mostly intact. Remove seeds and pale ribs.
2. Spread tomato sauce in a baking dish large enough to hold the peppers in one layer.
3. Mix 1 1/2 cups cheese with beans, onion and cumin. Spoon the mixture into the peppers, set them over the sauce and brush the exposed pepper surfaces lightly with olive oil.
4. Top with remaining cheese. Bake for 20 to 25 minutes, until peppers are tender and the filling is hot throughout. If the tops brown too quickly, cover loosely with foil.
5. Rest for 5 minutes, garnish with optional cilantro and serve with rice or a green salad.

Options and storage: Replace black beans with cooked rice if preferred. The dish contains dairy. Refrigerate leftovers within 2 hours and use within 3 to 4 days; reheat to 165°F before serving.