Wisconsin Lakes Pepper

SKU: 1432A
$3.95 to $9.19

Item Details

Developed in the 1950s at the University of Wisconsin at Madison by Professor O. B. Combs. Great choice for an early maturing bell pepper. Reliable yields of thick-walled, 4-6 oz. fruits that ripen from green to red.

  • 75-85 days from transplant
  • Organic
  • Thick walled fruits grow to 4-6 ounces
  • Sweet pepper
  • Fruits ripen to red
  • Good for short seasons

This variety works for:

  • Fresh eating
  • Roasting
  • Salsa

This pepper is: SWEET

Bell peppers are sweetest when they mature to their 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 diced pepper with eggs.

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.

Growing Instructions

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

1 review

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Productive mid-sized pepper


My husband is from Wisconsin so I grew these in his honour. The description says they are a thick-walled pepper but I found them to be quite thin-walled, which is the only reason I give this a 4 star review. I didn't think they were producing very well but in the last 3 weeks of our growing season, I suddenly had oodles of peppers from 8 plants. Many of them had turned a lovely red by early September. I will definitely grow these for a second year and see if I can get even better production by planting them in one of our best raised beds. This is a sound heirloom peppers for northern gardeners.