Organic Pepper Early California - McKenzie Seeds
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- Mildly sweet flavour.
- Days to Harvest: 75 (after transplanting outdoors).
- 7 to 14 days to germination.
- Use in salads and soups or stuff for a delicious meal.
Bright green to red colouring. This 10 x 10 cm (4" x 4") fruit is large and bell-shaped. Texture is crisp and crunchy. Excellent for stuffing. Great raw and for all types of cooking. Peppers can be harvested when green or later, as they mature to red.
300mg. (Approx. 35-40 seeds)
Start seed indoors 6 to 8 weeks before the last frost.
Planting Depth: 6 mm (1/4")
Seed Spacing: 5 cm (2")
Planting Spacing: 45 cm (18")
Row Spacing: 60 cm (24")
Peppers need a warm soil and night temperature to prosper. Location should be sheltered from the wind and soil should be kept reasonably moist. Be sure to harden off the seedlings to reduce transplant stress. Harvest fruit early and often. The more you pick the more they will produce. Do not pull off fruit, rather cut from stems.
Preparation Ideas: Delicious stuffed. Remove tops off 4 peppers and remove seeds and membranes and place in baking pan. Sprinkle salt and pepper on the insides of the pepper for added flavor. Preheat oven to 375 F. Precook enough white or brown rice to make 1 cup. Brown 1/2 pound of ground beef or chicken with chopped onion until meat is no longer pink. Add enough tomato sauce to make a thick sauce and season with salt, pepper, and garlic powder if desired or other preferred seasonings. Remove from heat and stir in cooked rice. Stuff peppers with filling. Sprinkle tops with cheese if desired. Place peppers in baking pan. Add water to baking pan until bottom is covered. Cover pan tightly with aluminum foil (shiny side up). To prevent foil from sticking to peppers, lightly spray dull side of foil with cooking spray. Bake until peppers are soft, but not mushy (approximately 1 hour). Add additional water to baking pan if needed to keep peppers from burning.