Bull Nose Bell Pepper
Likely introduced to North America in the 1700s. In 1812, Thomas Jefferson recorded Bull Nose peppers in his garden calendar at Monticello. Crisp fruits ripen from green to red with an excellent flavor. Productive, sturdy plants.
- 55-80 days from transplant
- ±3,600 seeds/oz
- Fruits ripen to red
- Sweet pepper
- Excellent flavor
- Productive, sturdy plants
This variety works for:
- Fresh eating
This pepper is: SWEET
Bell peppers are sweetest when they mature to a full red, but the crunchy green flesh is a great addition to many savory dishes. You can stuff peppers with quinoa, rice, or a mixture of cheese and beans and bake or cook rings of pepper in a skillet with a fresh egg inside.
Roast your red peppers over a burner or under a broiler, then peel and puree with hummus or slice and add to grilled eggplant and mozzarella sandwiches with fresh basil.
Instructions - Sow seeds indoors ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.
- Start Indoors: 8 weeks before last frost
- Germination: 14 Days
- Plant Outdoors: 12-24” Apart
- Light: Full Sun
Ratings & Reviews
Tough and sturdy, survived heat wave, great flavor
This plant is a trooper. It survived torrential downpour and extreme heat waves without any problems (besides a broken branch from the weight of 5 peppers and a storm because I forgot to brace it). I grew two plants in a 5 gallon container and they did great. Very flavorful bell pepper. Fruits are smaller than grocery store peppers, but make grocery store bells taste like water in comparison. Very sweet when ripened to red, but also have a strong flavor when green, although not sweet. I'll be growing these again.