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
Small size, big sweetness. Miniature Red Bell is a true bell pepper downsized—zero heat (0 SHU)—with thick, juicy walls and a concentrated sweetness that shines fresh or roasted. Picked in the red stage, the flavor leans toward cherry-tomato sweetness with a crisp snap.
Plants are naturally compact, about 18–24 inches tall, with a bushy, container-ready habit that sets heavily. Dark foliage clusters mini blocky bells—typically 1.5–2.5 inches across—with smooth shoulders, sturdy walls, and petite cavities perfect for one-bite stuffing. Fruit mature from glossy green to vivid red, holding color well on the plant.
In the kitchen, these minis are effortless: snack fresh, pack in lunch boxes, roast whole on a sheet pan, skewer for grilling, or stuff with cheeses, grains, or hummus. They blister and peel quickly for marinated “pepper antipasti,” and their size makes fast work of sautés, eggs, and pizzas. Diced red bells freeze well without turning watery.
Bred for dependable yields and tidy plants, Miniature Red Bell delivers a long picking window in beds or patio pots. Give full sun, even moisture, and balanced feeding; harvest red for peak sweetness and plate appeal. A cheerful producer that turns everyday meals into colorful, kid-friendly favorites.
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How To Grow — Miniature Red Bell Pepper (Capsicum annuum)
Site and Light
Full sun, 6 to 8 hours daily for best color and sweetness
In very hot climates, gentle afternoon shade helps prevent sunscald on clusters and keeps skins tender
Soil and Fertility
Loose, well drained loam rich in organic matter, pH 6.2 to 6.8
Incorporate finished compost before the season for steady, moderate nutrition
Avoid heavy, fresh nitrogen once plants are growing since excess leaf pushes can delay bloom and mute flavor
Spacing and Support
Minis can sit a little closer than standard bells: 14 to 18 inches between plants, about 24 inches between rows
Use a compact cage or low ring stake; heavy cluster sets can bend laterals even on small plants
Watering and Mulch
Keep moisture even from flowering through harvest to prevent leathery skins and misshapen fruit
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 once flowers appear, focusing on potassium and calcium to support wall strength and clean blossom ends
Do not overdo nitrogen during fruiting; a balanced feed every 2 to 3 weeks in beds is usually sufficient
Temperature and Season Management
Best performance with days 70 to 85°F and nights 60 to 70°F
Flower drop is common above 95°F or when nights dip below 55°F
During heat waves, provide 30 to 40 percent shade cloth and maintain steady moisture; row cover helps during cool snaps
Pruning, Airflow and Pollination
Lightly thin congested interior leaves to improve airflow; do not hard prune
Remove damaged or diseased foliage promptly
Flowers are self fertile; nearby blooms like basil and alyssum attract pollinators and can improve set and uniformity
Containers
Use a high quality potting mix with added perlite or bark for drainage
Container size of 3 to 5 gallons works, 7 gallons improves yield and uniform pod size
Check moisture frequently 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 drop from heat or drought; provide temporary shade and keep moisture steady
Blossom end problems usually link to uneven watering or low calcium; maintain consistent moisture and avoid heavy ammoniacal nitrogen
Aphids, thrips, mites can be discouraged by interplanting nectar sources for hoverflies and parasitic wasps; spot treat with insecticidal soap or horticultural oil in evening hours
Sunscald on clusters near canopy edges in extreme heat; add light afternoon shade
Harvest and Postharvest
Pick at glossy cherry red for peak sweetness and tender walls; pale green to light blush gives extra crisp bite for raw uses
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 - Miniature Red Bell Pepper (Capsicum annuum)
Harvesting
Stage options: Harvest at glossy cherry red for peak sweetness, concentrated aroma, and tender walls suited to roasting and stuffing. Early green to light red blush offers extra crunch and a lightly grassy note for salads and pickles.
Clean cuts: Use fine-tip pruners to snip pods with a short stem. Annuum pedicels can tear if pulled, which stresses nodes and slows new flowering.
Batch strategy: For jars of whole pickled bells or party platters of uniform bites, schedule one or two concentrated red harvests. For daily snacking and lunch prep, keep a steady trickle as pods color.
Shade cure: After picking, rest pods in a single layer 2 to 4 days in a shaded, breezy spot. This evens color, finishes sugars, and firms skins before refrigeration or preservation.
Flavor & Nutrition
Profile: Bright, candy-sweet bell flavor with mild fruit notes and almost no bitterness. Thin but juicy walls give a crisp bite when raw and silky tenderness when roasted.
Nutrient notes: Fully red pods concentrate vitamin C and carotenoids that support vivid color and antioxidant value.
Kitchen sweetness control: Leave ribs and seeds intact for maximum juice and sweetness in roasted or stuffed applications. For tighter texture in raw salads, deseed and remove ribs to reduce moisture bleed.
Handling
Mild and kid friendly: Gloves are optional. Wash hands before touching eyes to avoid mild irritation from pepper oils.
Clean transitions: Wash knives and boards with hot soapy water, then a splash of vinegar to cut oils before moving to fruit or cheese.
Storage & Preservation
Fresh hold: Refrigerate unwashed in a paper-lined container with the lid slightly ajar to manage humidity. Quality holds 7 to 10 days if skins are unblemished.
Roasting and peeling: Broil or pan-char until blistered, steam under a bowl 10 minutes, peel, then marinate with olive oil and lemon. Sweet strips are excellent for antipasto, sandwiches, and grain bowls.
Whole appetizers: Stuff whole pods with soft cheeses, herbed grains, or tuna salad. Secure tops with toothpicks and bake or serve chilled.
Quick pickles: Pack whole or halved pods with garlic, mustard seed, and a touch of sugar. Ideal for charcuterie and lunch boxes.
Relish and jam: Simmer fine-diced red bells with onion, a light vinegar syrup, and a pinch of salt for a sweet condiment that pairs with cheeses, grilled meats, and roasted vegetables.
Dehydrating: Halve or slice into rings and dry at 115 to 120°F. Store whole and grind just before use for a sweet pepper sprinkle.
Freezing: Dice or slice, freeze flat on a tray, then bag. Handy for omelets, pasta, stir-fries, and soups.
Kitchen Use
Everyday uses: Raw for salads, bento boxes, hummus plates, and kid snacks. Mini bells shine as edible cups for dips and fillings.
Cooking: Sheet-pan roasts with onions and sausage, stuffed mini bells for party trays, red pepper bisque, pizza, and frittatas.
Flavor pairings: Basil, parsley, oregano, thyme, lemon, balsamic, olive oil, garlic, fresh cheeses, smoked paprika, chickpeas, poultry, and white fish.
Growing & Pruning Tips
Habit and support: Compact plants with clusters of small blocky bells. Use a low ring stake or compact cage to keep branches upright when heavily loaded.
Sun and airflow: Provide 6 to 8 hours of sun with spacing for quick leaf drying. Light tip pinching at 8 to 10 inches encourages branching and more clusters.
Set reliability: Flower set can falter in extremes above 95°F or with nights below 55°F. Add 30 to 40 percent shade cloth during heat spikes and keep soil evenly moist for straighter pods and thicker walls.
Nutrient balance: Moderate nitrogen early, then emphasize potassium and calcium during fruit set to improve wall thickness and reduce blossom-end issues.
Containers & Watering
Container size: 3 to 5 gallons works for minis, 7 gallons boosts yield and uniform pod size.
Moisture: Maintain steady moisture with deep regular watering. Wide dry to wet swings can toughen skins, reduce sweetness, and shrink fruit size. Mulch to stabilize soil temperature.
Fertilizer rhythm: In containers, feed lightly every 10 to 14 days once fruiting begins. In beds, side-dress with compost midseason and supplement potassium as clusters set.
Companion Planting & Pollinators
Beneficials: Interplant with basil, coriander, dill, and sweet alyssum to attract hoverflies and parasitic wasps that help manage aphids and thrips. Small flowers also invite bee visits that support heavier set.
Row partners: Onions and scallions fit along edges without crowding. Avoid close proximity to fennel, which competes for space and beneficial insects.
Seed Saving
True-to-type selection: Choose from plants with uniform mini blocky shape, clean red color at maturity, and concentrated sweetness with thin to medium walls. Avoid off-type pointed ends or elongated pods.
Isolation: Separate from other C. annuum peppers if purity is important, especially from other sweet minis and hot types. For small gardens, bag a few flower clusters with mesh or isolate by distance and barriers.
Dry and store: Ferment or wash seeds free of pulp, then air-dry 7 to 10 days until snappy. Bottle with a small desiccant and store cool and dark. Test viability annually with a simple 10 seed germination check.
Common Pests & Problems — Sweet ‘Miniature Red’ Bell (Capsicum annuum)
Insects & Mites
Aphids (leaf curling, sticky honeydew/sooty mold)
Controls: Knock colonies back with a firm water spray; follow with insecticidal soap or neem at 5–7 day intervals. Disrupt ant trails (they farm aphids). Plant nectar strips (alyssum, dill, yarrow) to boost lacewings/lady beetles.
Spider mites (fine stippling, bronzing, webbing in hot/dry spells)
Controls: Raise humidity (mulch, water paths), hose leaf undersides thoroughly, rotate horticultural oil and neem. In tunnels, release Phytoseiulus/Neoseiulus predatory mites early.
Whiteflies (adults flutter on disturbance; honeydew/sooty mold)
Controls: Yellow sticky cards at canopy height; early-morning vacuuming of leaf undersides; repeat soap/neem; weed sanitation around beds.
Thrips (silvery scarring, twisted new growth; virus vectors)
Controls: Blue or yellow cards; remove spent blooms/weedy hosts; spinosad (outdoor label) or insecticidal soap. Avoid mowing flowering weeds nearby during bloom.
Flea beetles (shot-holes on young leaves)
Controls: Lightweight row cover until first flowers; diatomaceous earth bands; trap crops (radish). Keep borders tidy.
Cutworms (seedlings cut at soil line)
Controls: 2–3" stem collars; remove plant debris; hand-pick at dusk where pressure exists.
Caterpillars (fruitworms/armyworms/loopers) (chewed leaves, entry holes in pods)
Controls: Scout daily; hand-pick; apply Bt kurstaki to small larvae. Manage grassy margins to reduce moth habitat.
Pepper maggot (regional) (oviposition stings, larvae inside pods)
Controls: Time harvests to beat peak fly activity; promptly remove/destroy infested fruit; baited traps per local extension timing.
Pepper weevil / fruit borers (warm regions) (premature fruit drop; internal tunneling)
Controls: Tight sanitation; frequent harvest; destroy culls; consult extension for pheromone trap deployment.
Slugs & snails (seedlings, low fruit damaged)
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)
Prevention: Certified/treated seed; rotate 3+ years away from Solanaceae; avoid overhead irrigation; sanitize tools.
Management: Remove infected foliage; copper products can protect new growth (follow labels/intervals).
Anthracnose (ripe pods) (sunken lesions with orange spore masses—small fruit can mummify quickly)
Prevention: Mulch to block splash; generous spacing; drip irrigation.
Management: Rogue infected fruit immediately; consider protectant fungicides during warm, wet periods.
Phytophthora blight/root rot (sudden wilt, dark crown lesions, fruit collapse in wet soils)
Prevention: Raised beds, excellent drainage; avoid low spots and over-irrigation.
Management: Pull and discard affected plants; don’t replant peppers in that bed the same season.
Powdery mildew (white coating on leaves, often late season)
Prevention: Airflow; avoid excess nitrogen.
Management: Remove worst leaves; Bacillus-based biofungicides or potassium bicarbonate can suppress spread.
Verticillium & Fusarium wilts (one-sided wilt/yellowing; vascular browning)
Management: Rotate out of Solanaceae; solarize where feasible; remove plants—no curative treatment.
Sunscald (white/tan leathery patches on small exposed pods)
Note: Mini bells can sit outside the canopy on short pedicels.
Fix: Maintain a healthy leaf canopy; avoid heavy defoliation; use 30–40% shade cloth during extreme heat; harvest promptly as color advances.
Blossom end rot (dry, sunken black end)
Cause: Calcium delivery failure from irregular moisture/root stress.
Fix: Keep moisture even; mulch; avoid root disturbance; balanced feeding (skip heavy N).
Poor fruit set
Cause: High heat >95°F (35°C), nights <60°F (16°C), excess N, drought, low light.
Fix: Light afternoon shade during heat waves; steady irrigation; moderate fertility; good airflow.
Cracking/splitting (after heavy rain following drought; small pods crack quickly)
Fix: Keep moisture consistent; pick promptly at full color.
Edema / water stress (blisters/corky patches on leaves/pods)
Fix: Regularize irrigation; avoid abrupt wet–dry cycles.
Flavor dilution
Note: Overwatering and high N mute sweetness; steady, moderate fertility and irrigation improve sugars and crunch.
Monitoring & Prevention — Quick Checklist
Scout weekly, checking leaf undersides and new growth.
Prefer drip/soaker irrigation; if overhead, water mornings only.
Space generously; remove only problem foliage to keep a protective canopy over clusters.
Mulch once soils warm to stabilize moisture and block splash-borne disease.
Rotate 3+ years away from peppers, tomatoes, potatoes, eggplants.
Sanitize tools; harvest frequently; discard diseased/infested fruit rather than composting.
Q: How hot is the Miniature Red Bell?
Heatless—0 Scoville Heat Units (SHU). Bred for sweetness and snacking crunch.
Q: How long does it take to mature?
Typically 65–80 days from transplant to glossy red. You can harvest at green for mild, grassy-sweet flavor, but full red delivers peak sugars.
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. Maintain a warm root zone (70–85°F / 21–29°C). Mulch after soils warm to stabilize moisture and reduce splash.
Q: What spacing should I use?
Compact plants do well at 12–18 in (30–45 cm) between plants and 24–30 in (60–75 cm) between rows for airflow and easy harvest.
Q: Do I need more than one plant for pollination?
No. Flowers are self-pollinating. Good airflow and pollinators can enhance fruit set.
Q: Can I grow Miniature Red Bell in containers?
Yes. Use 5–7 gallon pots with excellent drainage. A small stake or cage helps when plants are heavy with clusters of mini fruit.
Q: How many peppers will one plant produce?
Commonly 40–100+ mini pods per plant across a long warm season with regular picking.
Q: How should I harvest them?
Snip with clean pruners, leaving a short stem. Harvest at full glossy red for the sweetest flavor; frequent harvest keeps plants setting.
Q: Best ways to store or preserve?
Refrigerate in a breathable bag for 1–2 weeks. Perfect for snack trays, cheese-stuffed appetizers, quick pickles, or dehydrated rings that make sweet, crunchy chips.
Q: Will cooking change the flavor or texture?
Quick blistering or roasting concentrates sweetness and softens the thin walls—great for tapas and sheet-pan bites.
Q: Is it perennial?
Tender perennial in frost-free zones; elsewhere, grow as an annual or overwinter indoors after pruning by one-third (bright light, 60–70°F / 16–21°C).
Q: Why is my plant flowering but not setting fruit?
Night temps below 60°F (16°C) or highs above 95°F (35°C), drought, or excess nitrogen can reduce set. Keep moisture steady, feed moderately, and provide light shade during heat waves.
Q: Why are some fruits small or misshapen?
Irregular watering and low calcium uptake can shrink or distort pods. Maintain even irrigation, avoid heavy nitrogen, and keep soil pH in range.
Q: Can Miniature Red Bell cross with other peppers?
Yes, with nearby Capsicum annuum. If saving seed true to type, isolate varieties by distance or bag blossoms and hand-pollinate.
Q: Kitchen tips for minis?
Serve raw for lunch boxes and salads, stuff with soft cheeses or grains, blister whole in a skillet with a splash of vinegar, or halve and roast for sweet, bite-size sides.
The ancestors of miniature red bells, like all chiles, first took root in the Americas, where Indigenous farmers domesticated wild Capsicum annuum into a dazzling array of landraces for food, medicine, and ceremony. In milpas and home gardens, seedkeepers selected fruits with thicker flesh and gentle sweetness that could be roasted on comals, stuffed with maize or beans, and dried for winter stews. Seeds moved along trade routes by canoe and footpath, adapting to mountain terraces, river valleys, and island soils. Out of that long Indigenous stewardship emerged broad-shouldered, mild peppers—the culinary ancestors of today’s bells—valued as much for their utility as for their flavor.
When Portuguese and Spanish ships carried pepper seed across the Atlantic in the sixteenth century, Capsicum entered kitchens fluent in fire and preservation. Around the Mediterranean and Balkans, market gardeners favored thick-walled, low-heat forms that would blister, peel, and hold their shape in earthenware pots and jars. Cooks folded them into peperonata, escalivada, piperade, ajvar, and lecsó; seed was saved from fruit with smooth shoulders, dependable lobes, and a sweet finish at full color. The bell pepper, as we recognize it, is thus a continuity of Indigenous domestication refined by Old World technique—vegetable rather than spice, built for roasting pans and cellars.
The miniature bell is a later chapter, written in greenhouses, cold frames, and city gardens. Growers occasionally noticed plants that set naturally small, blocky fruits on compact, heavily branching bushes. Beginning in the mid-twentieth century, seedkeepers fixed this habit: short internodes for patio culture, early flowering for short seasons, and reduced fruit size without sacrificing wall thickness or the classic bell shape. The result served new cultural needs—balcony and raised-bed gardening, quick sheet-pan cookery, and lunch-box produce sized for small hands—while preserving the bell’s identity as a sweet, zero-heat pepper.
“Red” in miniature bells is not just color but a destination with deep culinary meaning. Across Mediterranean and American kitchens, full red ripeness signals peak sweetness and vitamin C, the moment peppers are charred for antipasti, slipped into vinegar-garlic marinades, or diced into sofritos and stews. Seedhouses and farmers’ markets embraced the miniature red for its one-to-two-bite convenience: quick to color even with cool nights, easy to roast whole, and ideal for stuffed appetizers that echo much older traditions of filling peppers with grains, herbs, and cheese.
In North America, immigrant market gardeners—Italian, Hungarian, Polish, Jewish, Greek, and many others—re-rooted bell culture in the hemisphere of the pepper’s birth. On northern truck farms and later in high tunnels, selection pressure favored plants that set through variable weather and colored reliably before autumn. Miniature reds slotted naturally into that ongoing selection: earliness, steady clusters rather than a few oversized fruits, and firm walls that hold after roasting. Community gardens and school plots adopted them as teaching crops—kid-friendly sweet peppers that demonstrate ripening, pigment, and the power of saving seed from the best plants.
Culturally, miniature red bells are a bridge. They connect Indigenous domestication (thick, mild, versatile fruit) to Old World roasting and preserving, and onward to modern urban life where space and time are tight. They appear on mezze tables and antipasti boards; slip into tacos, salads, and lunch boxes; and cure into quick fridge pickles that sit beside jars of tomatoes and cucumbers—each use a thread back through centuries of seed and kitchen work. Chefs value their speed: a tray blisters in minutes; peels slip cleanly; vinaigrette soaks fast into dense, sweet flesh. Home cooks value their predictability: plants that keep producing, fruits that don’t overwhelm a weeknight pan.
Seed saving keeps the story alive. Gardeners select the first plants to reach uniform red, the densest walls for stuffing, and bushes that shrug off heat spikes or cool snaps. Over seasons, a local line emerges—earlier on lakefronts, more sunfast in high valleys—just as peppers have always adapted to place by human hands. In that sense, the miniature red bell is not a novelty but a continuation: a living emblem of cultural exchange and practical care, scaled to modern lives yet rooted in the oldest pepper traditions of the Americas.
To grow it is to practice history—choosing seed, tending plants, roasting and sharing the harvest—so that a small, bright pepper can carry five centuries of cuisine and community forward, sweet and heatless, from garden to table.
Seed Saving — Miniature Red Bell Pepper (Capsicum annuum)
Goal: Maintain the mini red bell identity—blocky 2–3(4) lobes, 1.5–2.5 in (4–6 cm) fruit with thin-to-medium tender walls, clean green → red progression, sweet flavor, cluster production, and compact, sturdy plants.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8–12 vigorous plants with upright habit and strong peduncles. Choose fruit that are uniformly small and blocky, with smooth shoulders, defined lobes, and full glossy red maturity. Prefer plants that color evenly and keep setting fruit after harvests.
Cull off-types: Exclude plants with elongated/conical fruit, full-size bell dimensions, collapsed lobes, thick/tough walls, persistent green shoulders, dull brick-red or mottled finishes, late uneven ripening, weak peduncles, or grassy/bitter flavor. Remove plants with virus symptoms, recurrent BER, or sunscald cracking.
Maintain breadth: Save seed from multiple mothers to retain mini size, cluster habit, and red finish.
2) Harvesting Seeds
Timing: Harvest at full red; hold 5–10 days past full color for maximum seed maturity. In cool late season, fruit turning from red-orange to red may be used if seeds are plump and tan.
Collection: Clip with sanitized pruners. Keep lots labeled by mother plant.
3) Cleaning Seeds
Quarter/slit; scrape seed/placenta into labeled sieve/bowl.
Rinse gently until water runs clear.
Option: dry-rub + winnow first for field-dry fruit.
Remove pith; discard flat, pale, or specked seeds.
4) Drying Seeds
Single layer; 70–85°F (21–29°C); 7–14 days; stir daily; avoid >95°F.
Optional moisture equalization with silica gel 24–48 h.
5) Storing Seeds
Envelope → airtight jar/foil pouch + silica gel; cool/dark/dry.
Viability 3–5 years refrigerated; 5–8+ ultradry & frozen. Warm before opening.
6) Testing Seed Viability
Paper-towel test 10–20 seeds at 78–82°F; read 5–10 days.
Target ≥85%; optional priming as above.
Tips
Isolation: 150–300 ft from other C. annuum, or bag/cage/hand-pollinate.
Pollinators: Tap bagged blooms daily.
Records: Track plant IDs, mini size metrics, lobe count, red finish time, cluster density, off-types.
Selection cues: Favor true minis that finish a bright glossy red, keep tender walls, and set heavily in clusters.
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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!
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.
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Alliance Of Native Seedkeepers
Pepper Seeds - Sweet - Miniature Red Bell Pepper
$200 USD
$600
Unit price /
Unavailable
Description
Small size, big sweetness. Miniature Red Bell is a true bell pepper downsized—zero heat (0 SHU)—with thick, juicy walls and a concentrated sweetness that shines fresh or roasted. Picked in the red stage, the flavor leans toward cherry-tomato sweetness with a crisp snap.
Plants are naturally compact, about 18–24 inches tall, with a bushy, container-ready habit that sets heavily. Dark foliage clusters mini blocky bells—typically 1.5–2.5 inches across—with smooth shoulders, sturdy walls, and petite cavities perfect for one-bite stuffing. Fruit mature from glossy green to vivid red, holding color well on the plant.
In the kitchen, these minis are effortless: snack fresh, pack in lunch boxes, roast whole on a sheet pan, skewer for grilling, or stuff with cheeses, grains, or hummus. They blister and peel quickly for marinated “pepper antipasti,” and their size makes fast work of sautés, eggs, and pizzas. Diced red bells freeze well without turning watery.
Bred for dependable yields and tidy plants, Miniature Red Bell delivers a long picking window in beds or patio pots. Give full sun, even moisture, and balanced feeding; harvest red for peak sweetness and plate appeal. A cheerful producer that turns everyday meals into colorful, kid-friendly favorites.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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