Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Big, blocky, and dependable. Big Red Sweet is a classic bell bred for extra-large, thick-walled pods and zero heat (0 SHU). Harvested green it’s crisp and mild; fully red it delivers full bell sweetness with rich, tomato-berry notes—great for stuffing and roasting.
Plants are sturdy and productive, typically 20–28 inches tall with a tidy, upright habit. Dark foliage shelters 4–5 inch, 3–4-lobed bells with smooth shoulders and heavyweight walls that hold their shape in the oven. Fruit ripen from glossy green to deep red, with consistent blocky form and a long picking window.
In the kitchen, Big Red Sweet does the heavy lifting: stuff whole with grains, cheeses, or sausage; roast or grill for sandwiches, pizzas, and salads; slice fresh for platters and lunch boxes. Thick flesh blisters and peels cleanly for jars of marinated peppers; diced red bells freeze well without turning watery.
Selected for uniformity and yield, Big Red Sweet rewards full sun, steady moisture, and balanced feeding with continuous sets. Harvest green for maximum volume or allow clusters to color for peak sweetness and eye appeal—an easy choice for home gardens and market growers.
Add content in product metafield custom.planting_care_information.
How To Grow - Big Red Sweet (Capsicum annuum)
Site and Light
Full sun, 6 to 8 hours daily for best color and sweetness
In very hot regions, provide gentle afternoon shade to prevent sunscald and keep skins tender
Soil and Fertility
Loose, well drained loam with high organic matter, pH 6.2 to 6.8
Work in finished compost before the season for steady nutrition
Keep nitrogen moderate once plants are growing so flowering and coloring stay on schedule
Spacing and Support
Space 18 to 24 inches between plants, 24 to 30 inches between rows
Use a compact cage or low ring stake. Large, thick-walled fruit can weigh down laterals as pods size and ripen
Watering and Mulch
Maintain even moisture from first bloom through harvest to prevent leathery skins and blossom end problems
Water deeply so the full root zone is moistened, then allow the top inch to dry slightly before the next irrigation
Apply 2 to 3 inches of clean straw or shredded leaves to stabilize soil temperature and reduce evaporation
Feeding in Season
Begin light, regular feeding at first flowers with a balanced program that emphasizes potassium and calcium
Avoid heavy nitrogen during fruiting. Excess foliage delays bloom, slows coloring, and can dilute sweetness
Temperature and Season Management
Best performance with days 70 to 85°F and nights 60 to 70°F
Blossom shed increases above 95°F or when nights dip below 55°F
During heat waves, use 30 to 40 percent shade cloth and keep moisture steady. In cool snaps, a light row cover protects set and speeds coloring
Black mulch or warmed beds help early vigor in cooler regions
Pruning, Airflow and Pollination
Lightly thin dense interior foliage to improve airflow. Do not hard prune
Remove damaged or diseased leaves promptly to reduce pest harborage
Flowers are self fertile. Interplant small flowering herbs like basil and alyssum to encourage pollinators and improve set
Containers
High quality potting mix with added perlite or bark for drainage and air space
Container size of 7 gallons is a strong minimum for full size bells. Larger volumes improve wall thickness and uniform ripening
Check moisture often in hot weather and water until slight runoff. Feed lightly every 10 to 14 days once flowering begins
Common Issues and Integrated Pest Management
Blossom end problems usually trace to uneven moisture or low calcium availability. Keep watering consistent and avoid heavy ammoniacal nitrogen
Sunscald on exposed fruit at canopy edges during heat spikes. Preserve a modest leaf canopy and add brief afternoon shade if needed
Aphids, thrips, mites can be discouraged by nearby blooms that attract hoverflies and parasitic wasps. Spot treat with insecticidal soap or horticultural oil in evening hours
Uneven ripening or green shoulders can follow drought or heat stress. Keep moisture even and harvest promptly to prevent overload on plants
Harvest and Postharvest
Pick at glossy green for firm texture and classic stuffed pepper use, or allow to color fully red for peak sweetness and thicker walls
Cut with snips and leave a short stem to protect fruiting nodes
Rest harvested pods in shade 2 to 3 days to stabilize color and sugars before refrigeration
Additional Tips — Big Red Sweet (Capsicum annuum)
Harvesting
Stage options: Harvest at full, glossy red for the richest sweetness and thick walls, or take at green stage for crisp texture with mild grassy notes. Red stage is best for roasting, stuffing, and relishes; green works well for frying and salads.
Clean cuts: Use fine-tip pruners to clip pods with a small stem intact. Avoid pulling—annuum pedicels can tear and stress the plant.
Batch strategy: For stuffed peppers, roasted strips, or sauce making, schedule one or two large concentrated red harvests. For continual kitchen use, pick gradually as pods color, encouraging the plant to keep setting.
Shade cure: After harvest, rest pods 2 to 4 days in a shaded, airy place. This helps deepen sugars and stabilize skins before storage or processing.
Flavor & Nutrition
Profile: At green, crisp with light bitterness and grassy undertones; at red, honey-sweet, juicy, and fruity with minimal bitterness.
Nutrient notes: Red fruit contain significantly higher vitamin C, carotenoids, and phenolics than green, making them both sweeter and more nutrient dense.
Kitchen sweetness control: Leave seeds and ribs intact in roasted dishes for maximum sweetness. Remove them when preparing fresh salads to reduce juice bleed.
Handling
Mild and safe: No gloves required. Wash hands before touching eyes to avoid mild irritation.
Clean transitions: Hot soapy wash with a vinegar rinse clears oils from knives and boards before cutting fruit or cheese.
Storage & Preservation
Fresh hold: Store unwashed in a paper-lined container with lid slightly ajar. Green pods last 7 to 10 days; red pods are sweeter but softer, best used within a week.
Roasting & peeling: Broil or grill whole pods until blistered, steam under cover for 10 minutes, peel, and marinate with olive oil and garlic for antipasto and sandwiches.
Pickling: Slice rings, pack in vinegar brine with mustard seed, garlic, and sugar for sweet pickle slices.
Relish & jam: Simmer finely diced red peppers with onion, vinegar, and sugar into a sweet spread for cheese boards and roasted meats.
Dehydrating: Slice strips or rings, dry at 115–120°F, and jar whole. Grind just before use for bright sweet pepper powder.
Freezing: Dice or slice, freeze flat, then bag. Excellent for soups, pasta sauces, stir-fries, and casseroles.
Kitchen Use
Everyday uses: Fresh in salads, sandwiches, and wraps; crudités platters; hummus dipper.
Cooking: Stuffed peppers, roasted red pepper bisque, sheet-pan roasts with onions and sausage, shakshuka, fajitas, pizzas, and omelets.
Habit & support: Blocky, thick-walled pods on compact, sturdy plants. A low cage or stake prevents branches from sagging under fruit.
Sun & airflow: Provide 6–8 hours of sun with good spacing for quick drying. Pinch early tips to encourage branching and higher yield.
Set reliability: Flower set drops in heat >95°F or nights <55°F. Shade cloth reduces stress, and consistent watering improves fruit set.
Nutrient balance: Balanced nutrition is key. Limit nitrogen once flowering begins; boost potassium and calcium during fruiting for thick walls and glossy skins.
Containers & Watering
Container size: 7 gallons minimum for full fruit size and yield. Larger containers enhance sweetness and uniformity.
Moisture: Maintain steady soil moisture with deep regular watering. Wide wet-dry swings toughen skins and cause uneven ripening. Mulch helps stabilize soil temperature.
Fertilizer rhythm: In containers, feed lightly every 10–14 days during flowering and fruiting. In beds, side-dress with compost midseason and add potassium as pods develop.
Companion Planting & Pollinators
Beneficials: Interplant with basil, dill, coriander, and alyssum to attract hoverflies, parasitic wasps, and bees for pollination and pest control.
Row partners: Onions, scallions, and carrots are excellent companions. Avoid fennel, which competes for beneficial insect traffic.
Seed Saving
True-to-type pods: Select blocky, uniform red pods with thick, sweet walls and consistent shape. Avoid pointed, thin-walled, or misshapen off-types.
Isolation: Separate from other C. annuum peppers by at least 150 feet for purity, or bag flower clusters to guarantee type integrity.
Dry & store: Ferment or wash seeds free of pulp, then air-dry 7–10 days until brittle. Store in airtight bottles with a desiccant in a cool, dark place. Test germination yearly with a 10-seed trial.
Common Pests & Problems — ‘Big Red Sweet’ Bell (Capsicum annuum)
Insects & Mites
Aphids (leaf curl, sticky honeydew/sooty mold)
Controls: Blast colonies with a firm water spray; follow with insecticidal soap or neem at 5–7 day intervals. Break ant trails (they protect aphids). Plant nectar strips (alyssum, dill, yarrow) to recruit lacewings and lady beetles.
Whiteflies (flutter on disturbance; honeydew/sooty mold)
Controls: Yellow sticky cards at canopy height; early-morning vacuuming of leaf undersides; repeat soap/neem; maintain weed sanitation around beds.
Thrips (silvery scarring, distorted new growth; virus vectors)
Controls: Blue or yellow sticky cards; remove spent blooms/weedy hosts; spinosad (outdoor label) or insecticidal soap. Avoid mowing flowering weeds nearby during bloom periods.
Flea beetles (shot-holes on young leaves—spring risk)
Controls: Lightweight row cover until first flowers; diatomaceous earth rings at stems; radish trap crops. Keep borders tidy.
Cutworms (seedlings severed at soil line)
Controls: 2–3" stem collars; clear plant debris; handpick at dusk where pressure exists.
Caterpillars (fruitworms, armyworms, loopers) (chewed foliage, entry holes in pods—larvae hide inside big bells)
Controls: Scout daily; handpick; spray Bt kurstaki on small larvae. Manage grassy margins to reduce moth habitat.
Pepper maggot (regional) (oviposition “stings,” larvae inside pods)
Controls: Harvest frequently to outrun peak fly activity; promptly destroy infested fruit; deploy baited traps per local extension timing.
Pepper weevil / fruit borers (warm regions/under cover) (premature fruit drop; internal tunneling)
Controls: Tight sanitation; destroy culls; frequent harvests; consult extension for pheromone traps and action thresholds.
Slugs & snails (seedlings, low fruit)
Controls: Iron-phosphate baits; beer traps; copper barriers; pull mulch back 2–3" from stems.
Diseases
Bacterial leaf spot (water-soaked specks → brown lesions; defoliation, blemished bells)
Prevention: Certified/treated seed; rotate 3+ years away from Solanaceae; avoid overhead irrigation; sanitize stakes/tools.
Management: Remove infected foliage; copper products can protect new growth (follow labels/PHIs).
Anthracnose (ripe pods) (sunken lesions with orange spore masses—watch as green turns red)
Prevention: Mulch to block soil splash; wide spacing; drip irrigation.
Management: Rogue infected fruit immediately; consider protectant fungicides during warm, wet stretches.
Phytophthora blight / root rot (sudden wilt after rains; dark crown lesions; fruit collapse in saturated soils)
Prevention: Raised beds, excellent drainage; avoid low spots and over-irrigation.
Management: Pull and discard affected plants; don’t replant peppers in that site the same season.
Powdery mildew (white coating on leaves late season/under cover)
Prevention: Airflow; moderate nitrogen.
Management: Remove worst leaves; Bacillus-based biofungicides or potassium bicarbonate can suppress.
Verticillium & Fusarium wilts (one-sided wilt/yellowing; vascular browning in stems)
Management: Rotate out of Solanaceae; solarize where feasible; remove plants—no curative treatment in-plant.
Mosaic viruses (CMV/TSWV/TEV) (mottling, puckering, stunting; distorted fruit)
Prevention: Control thrips/aphids; rogue symptomatic plants; sanitize hands/tools; avoid handling tobacco before field work.
Physiological & Environmental Issues
Blossom end rot (dry, sunken black end—common on blocky bells)
Cause: Calcium delivery failure due to irregular moisture/root stress.
Fix: Keep moisture even; mulch; avoid root disturbance; balanced feeding (skip heavy N).
Poor fruit set / misshapen lobes
Cause: High heat >95°F (35°C), cool nights <60°F (16°C), drought, excess N, low light.
Fix: Provide 30–40% shade cloth during heat spikes; steady irrigation; moderate fertility; good airflow and pollinator access.
Sunscald (white/tan leathery patches on exposed sides of large bells)
Fix: Maintain a leafy canopy; avoid heavy defoliation; deploy temporary shade during extreme heat; harvest promptly as color advances.
Edema / water stress (blisters or corky patches on leaves/pods)
Fix: Regularize irrigation; avoid big wet–dry swings.
Cracking/splitting (after heavy rain following drought)
Fix: Keep moisture consistent; pick at full green or early blush if storms loom.
Flavor dilution
Note: Overwatering and high N mute sweetness. Aim for steady, moderate fertility and irrigation for best bell flavor.
Monitoring & Prevention — Quick Checklist
Scout weekly, especially inside the dense canopy.
Prefer drip/soaker irrigation; if overhead, water mornings only.
Space plants well; prune only problem foliage to keep a protective leaf cover over fruit.
Mulch after soils warm to stabilize moisture and block splash-borne disease.
Rotate 3+ years away from peppers, tomatoes, eggplants, potatoes.
Sanitize tools; harvest frequently; discard diseased/infested fruit rather than composting.
Q: How hot is Big Red Sweet?
Heatless—0 Scoville Heat Units (SHU). Bred for sweetness, thick walls, and dependable bell flavor.
Q: How long does it take to mature?
Typically 65–80 days from transplant to harvestable green; 75–90 days to full red for peak sugars and vitamin C.
Q: How long does germination take?
Usually 7–21 days at 80–85°F (27–29°C) with steady, even moisture in a fine seed-starting mix.
Q: Does it need special soil conditions?
Rich, well-drained loam, pH 6.0–6.8. Keep the root zone warm (70–85°F / 21–29°C). Mulch after soils warm to stabilize moisture and reduce soil splash.
Q: What spacing should I use?
Set plants 16–18 in (40–45 cm) apart in rows 24–30 in (60–75 cm). This supports airflow around large, heavy fruit.
Q: Do I need more than one plant for pollination?
No. Flowers are self-pollinating. Gentle airflow and pollinators can modestly improve set.
Q: Can I grow Big Red Sweet in containers?
Yes. Use 7–10 gallon pots with excellent drainage and a high-quality potting mix. A light cage or stake prevents lodging under heavy clusters.
Q: How many peppers will one plant produce?
Commonly 8–20 full-size bells per plant across the season with regular harvests and balanced feeding.
Q: How should I harvest them?
Cut with clean pruners, leaving a short stem. Harvest green for earlier yields and crisp texture, or wait for full red for maximum sweetness and nutrition. Frequent picking encourages continued flowering.
Q: Best ways to store or preserve?
Refrigerate in a breathable bag for 1–2 weeks. Excellent roasted and peeled for marinated strips, stuffed and baked, or diced and frozen for soups, omelets, and sautés.
Q: Will cooking change the flavor or texture?
Roasting and sautéing concentrate sweetness and help skins blister and peel cleanly on fully red fruit. Green-stage bells stay firmer with a grassy note.
Q: Is it perennial?
Tender perennial only in frost-free zones; elsewhere, grow as an annual or overwinter pruned plants indoors at 60–70°F (16–21°C) under bright light.
Q: Why is my plant flowering but not setting fruit?
Nights below 60°F (16°C) or highs above 95°F (35°C), drought stress, or excess nitrogen can reduce set. Keep moisture steady, moderate N after first set, and provide light shade during heat spikes.
Q: Why are fruits slow to turn red?
Cool nights, dense foliage, or high nitrogen delay pigments. Thin inner leaves lightly for sun penetration, reduce N once fruit set, and maintain warm, even soil temps.
Q: Why are my fruits small or misshapen?
Irregular watering and low calcium uptake can cause smaller, uneven bells. Water consistently, avoid root disturbance, and keep pH in range for Ca availability.
Q: Can Big Red Sweet cross with other peppers?
Yes, with nearby Capsicum annuum varieties. If saving seed true to type, isolate plantings by distance or bag blossoms and hand-pollinate.
Q: Kitchen tips for Big Red Sweet?
Use green bells for fajitas and quick sautés; let pods finish red for roasted-pepper strips, classic stuffed peppers, and bright, sweet dice that freeze well for winter cooking.
First seed company registered as a Benefit Corporation — Voluntarily and legally bound to people & planet
Indigenous Seedkeepers; revitalizing ancestral seeds with tribal partners
Fair pricing with fair wages — quality never compromised
Sustainable from seed to shipment (eco packets, low-impact mailers, paper-light ops)
Heirloom & open-pollinated, non-GMO — seeds belong to the people, not corporations
Lab-tested & climate-controlled; germination standards that exceed regulations
Thousands of seed packets donated yearly for education & food security
Based in Bertie County, NC. U.S.A.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
The ancestors of Diamond Bell, like all chiles, first took root in the Americas, where Indigenous farmers of Mesoamerica and the Caribbean domesticated wild Capsicum annuum into diverse, place-adapted landraces. In milpas and home gardens, seedkeepers prioritized traits that fit daily cooking: thicker, juicy flesh that roasted well on comals, mild flavor suited to stuffing with maize and beans, and clear ripening cues visible at a glance. Seed moved along river routes and coastal trade, adapting to altitude, rainfall, and soils. From this long Indigenous stewardship emerged the broad-shouldered, low-heat forms that would become the foundation of the modern bell—vegetable peppers shaped as much by kitchens as by fields.
After the sixteenth-century Atlantic crossing, Capsicum entered Mediterranean and Balkan hearths—cultures fluent in roasting, stuffing, and preserving. Market gardeners stabilized blocky, thick-walled, sweet annuum that blistered and peeled cleanly, while cooks folded them into peperonata, escalivada, ajvar, lecsó, and piperade. Over generations, selection fixed 3–4 lobes, smooth shoulders, and dependable sweetness at full red. That Old World refinement later returned to North America with immigrant seedkeepers, just as commercial truck farming and public breeding were gathering steam.
“Diamond” belongs to a twentieth-century chapter when seed houses and experiment stations emphasized uniformity, early size, and color clarity for both fresh market and home gardens. The name signaled what growers wanted on the grading bench: clean facets (square shoulders), bright skin, and consistent blockiness—peppers that looked “cut” and polished in a crate. In many catalogs, Diamond was positioned as a light (pale) stage bell that finishes to color cleanly, often marketed for early harvest when fruit are ivory-to-pale-green before blushing to yellow or red at full physiological ripeness. This two-stage appeal—mild, crisp “white” peppers early; richer, sweeter colored peppers later—fit midcentury cooking rhythms: raw crunch for salads and relish trays, then roasted/ stuffed peppers as gardens rolled toward autumn.
Culturally, Diamond Bell mapped neatly onto suburban and small-farm America. Home economists and garden writers championed pale bells for refrigerator pickles, chow-chow, and crisp salad plates, noting that the thin, pale skin stayed attractive in jars and that the 0 SHU profile welcomed everyone at the table. Farmers’ markets learned that pale peppers beside reds and greens telegraph choice; CSA shares gained visual range without leaving the sweet bell family. In Eastern European and Mediterranean diaspora kitchens, Diamond’s early, pale stage slid into recipes that traditionally used green bells, while the colored stage roasted and peeled for jars like any classic red or yellow.
The variety also became a teaching pepper in community gardens and school plots. Garden leaders used Diamond to discuss ripeness vs. color: a pale “white” bell is botanically immature yet culinarily valuable; given time and warmth, the same fruit transitions to carotenoid-rich color with deeper sugars. That arc—pale → blush → full color—let educators show how pigments develop and why flavor shifts with ripening. The straightforward plant architecture (compact, balanced branching) made it friendly for first-time growers and high tunnels alike.
Seedkeepers—home gardeners, small seed firms, and trialing farms—quietly maintained the traits behind the name:
Even, squared shoulders and 3–4 uniform lobes for tidy pack-out and easy stuffing.
Early, pale “ivory” stage with crisp texture and mild grassy-sweet flavor; a clean transition to true color (yellow or red) without patchy shoulders.
Thick, juicy walls that blister and peel cleanly for roasted strips and marinated jars.
Compact, sturdy plants that hold clusters without lodging and resist sunscald on light-colored fruit.
Cool-night tolerance in northern beds; sunfast skins in bright tunnels and warm valleys.
Because “Diamond” has been offered by multiple seed houses over time, local adaptation is part of its culture. Gardeners save seed from plants that reach marketable pale size earliest, from fruits that color evenly before frost, and from canopies that shade light fruit just enough to prevent scald. Over seasons, a place-tuned Diamond emerges: earlier on breezy lakeshores, more sunfast in high tunnels, sweeter in long warm falls—exactly how peppers have always become local through human choice.
In kitchens, Diamond carries both tradition and versatility. Pale stage shines raw: sliced for salads, relish trays, and crisp pickles; diced into tuna or bean salads where color neutrality keeps the palette clean. Full color moves to roasting pans, stuffed-pepper casseroles, and jars of marinated strips. Chefs use the pale stage for contrast against red tomatoes and purple basil; home cooks lean on it for weeknight speed—quick sauté, quick pickle, quick crunch—without heat. The same pepper, two seasons in one fruit.
To grow Diamond Bell is to participate in a long continuum—Indigenous domestication, Mediterranean refinement, and modern seed stewardship—focused on a deceptively simple goal: a sweet, blocky pepper that looks as good as it eats at more than one stage. Save seed from the plants that give you the cleanest pale fruit and the truest finish to color, and Diamond will keep answering your kitchen and climate—faceted, bright, and reliably sweet.
Saving seeds from Big Red Sweet Pepper (Capsicum annuum):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and abundant peppers.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the peppers to mature fully on the plant until they turn red and wrinkled.
Collection: Harvest the ripe peppers and cut them open to remove the seeds.
3. Cleaning Seeds:
Separation: Rinse the seeds to remove any remaining flesh.
Inspection: Ensure seeds are clean and free from mold or pests.
4. Drying Seeds:
Place the seeds on a paper towel or screen in a well-ventilated, dry area. Allow them to dry completely for one to two weeks.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within two to three years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different pepper varieties to prevent cross-pollination.
Pollinators: Encourage pollinators for better seed production.
Record Keeping: Keep detailed records of the process.
Uses and Benefits:
Big Red Sweet Pepper (Capsicum annuum) is known for its large, sweet, red fruits. It is often used in salads, stir-fries, and as a fresh snack.
Peppers provide vitamins, minerals, and antioxidants, supporting overall health. Big Red Sweet Peppers are versatile in culinary applications, adding a sweet flavor and color to dishes.
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
Payment & Security
Payment methods
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
Join Our Newsletter for Exclusive Savings!
Sign up for our newsletter to get a 30% discount code sent straight to your inbox. If it doesn’t appear right away, please check your inbox settings, and if you still need help, we’re here to assist!
Alliance Of Native Seedkeepers
Pepper Seeds - Sweet - Big Red Sweet
$200 USD
$600
Unit price /
Unavailable
Description
Big, blocky, and dependable. Big Red Sweet is a classic bell bred for extra-large, thick-walled pods and zero heat (0 SHU). Harvested green it’s crisp and mild; fully red it delivers full bell sweetness with rich, tomato-berry notes—great for stuffing and roasting.
Plants are sturdy and productive, typically 20–28 inches tall with a tidy, upright habit. Dark foliage shelters 4–5 inch, 3–4-lobed bells with smooth shoulders and heavyweight walls that hold their shape in the oven. Fruit ripen from glossy green to deep red, with consistent blocky form and a long picking window.
In the kitchen, Big Red Sweet does the heavy lifting: stuff whole with grains, cheeses, or sausage; roast or grill for sandwiches, pizzas, and salads; slice fresh for platters and lunch boxes. Thick flesh blisters and peels cleanly for jars of marinated peppers; diced red bells freeze well without turning watery.
Selected for uniformity and yield, Big Red Sweet rewards full sun, steady moisture, and balanced feeding with continuous sets. Harvest green for maximum volume or allow clusters to color for peak sweetness and eye appeal—an easy choice for home gardens and market growers.
