Miniature Yellow Bell Pepper
Short stocky plants covered with lovely 2" long miniature bell peppers with an excellent fresh flavor. A friend gave the yellow and red versions to Seed Savers Exchange member Lucina Cress of Ohio. She stuffed the peppers with cabbage and pickled and canned them to sell at her church bazaar. Great for salads.
- Sweet pepper
- Fruits grow to 2 inches
- Plants are stocky and short
This variety works for:
- Fresh eating
This pepper is: SWEET
Bell peppers are sweetest when they mature to a full color, but the crunchy green flesh is a great addition to many savory dishes. You can stuff these peppers with cabbage, then pickle them or toss raw peppers in a salad.
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
I ended up with three good-sized plants of these peppers. The peppers matured to both yellow and orange, and were just as tasty as a full-sized bell pepper. The fruits were definitely miniature though, only a few got to 2-3 inches in length or width, most were a tiny 1.5! Best for snacking, not cooking.
Small but great flavor and many uses
This is the only variety of pepper that germinates and does well in my clay soil, in Zone 6a. I planted seeds in 18" pots on my deck. This year will try some seedlings in garden. Even though peppers are about 1.5 to 2 inches, I stuffed & baked them, used them in stews, casseroles, and ate fresh. Whether they were raw or cooked - very nice tase.
Continuing Lucina's Tradition
When I saw Lucina's recipe some years ago, our church ladies started canning her recipe for our holiday bazaar and they are a hit!