Description

Deep, mellow sweetness with a gourmet twist. Chocolate Bell ripens to a rich mahogany brown, developing a plush, low-acid flavor with hints of cocoa, dried cherry, and roasted corn. It brings classic bell pepper crunch with a more complex finish, turning simple salads, sheet-pan dinners, and stuffed peppers into something memorable.

The plants are sturdy and prolific, typically 2 to 3 feet tall with a well-branched, compact habit that sets generous clusters of blocky fruit. Lush green foliage frames large, three- to four-lobed pods that average 3½ to 5 inches across. They mature from glossy green to a deep chocolate brown that signals peak sweetness and aroma. Thick, meaty walls roast, blister, and peel beautifully, hold shape when stuffed, and keep a satisfying snap for raw snacking and pickling.

Bite into a fully colored pod and you’ll get bright garden sweetness first, followed by a smooth, almost nutty finish that plays well with smoke, olive oil, and herbs. In the kitchen, Chocolate Bell shines on antipasto boards, in fajitas and kebabs, and roasted for silky strips or puréed sauces. Dried at peak color and ground, it yields a warm, brick-brown powder that deepens rubs, soups, and roasted vegetables without heat. Selected for dependable yields, uniform shape, and exceptional flavor, this distinctive Capsicum annuum brings showpiece color and easy versatility to any garden or patio.