Pepper Crimson, Gold & Orange - Renee&
Peppers Jewel-Toned - Renee&
Peppers Jewel-Toned - Renee&
Peppers Jewel-Toned - Renee&

Pepper Crimson, Gold & Orange - Renee's Garden

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Capsicum annuum var.

Jewel-Toned Bell Peppers

EXCLUSIVE – Our mixed seed packet offers you an easy way to grow three different colored sweet bell peppers. Vivaldi ripens up deep crimson-red, Tabby turns glossy golden yellow and Gourmet Orange matures glowing orange. These plump vigorous varieties combine mouth-watering rich flavor and juicy texture with high yields and excellent disease resistance.

Seeds are color coded with USDA food grade stain to distinguish varieties; make sure to plant some of each.
Undyed seed = Tabby F-1 Golden Bell (TMV & PVY resistant, Stip tolerant)
Green seed = Vivaldi F-1 Red Bell (TMV & TEV resistant)
Pink seed = Gourmet Orange F-1 Bell (TMV resistant, Stip tolerant)

Seed Count: Approx. 25-30 / Weight: 0.2 g

Sow Seeds Indoors

Days To Germinate

Transplant Outdoors
In Full Sun

Mature Height

Transplant To Harvest

Feb – March

10 – 21 days

April – June

2 – 2.5 feet

Approx. 74 – 76 days


In early spring, start indoors about 2 months before outdoor night temps are reliably in the 50-55°F (10-13°C) range. Sow seeds 1/4 inch deep and 1 inch apart in a container of starting mix. Keep moist but not soggy, and very warm, 80-85°F (27- 29°C). Provide a strong light source until seedlings are ready to plant outside.

When seedlings are 2 inches tall, transplant 2 inches apart into deeper containers or individual pots. Maintain at 70-75°F (21-24°C). Feed with half-strength fertilizer every 2 weeks until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Plant out 2 1/2 feet apart into rich soil in full sun.


Don’t plant peppers outdoors until night temperatures are above 55°F (13°C). Prepare soil with aged manure or compost. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture. Stake or cage your plants to help support their heavy fruit set.


Ready to pick in late summer, pepper fruits start out green and ripen up to rich red, orange or golden yellow, depending upon variety. Edible at any stage, glossy, fully colored fruits have the best flavor and are high in vitamins A and C. Carefully cut rather than pull peppers from plants. Enjoy these pretty peppers sliced up raw, sautéed, stir fried or grilled.

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