Wisconsin Lakes Pepper
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
Productive mid-sized pepper
by Michelle W.
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.