Peppers (Sweet)

75 days. Capsicum annuum. Open Pollinated. Doux d'Espagne Pepper. The plant produces good yields of 6" long by 3 ½" wide elongated sweet peppers. Peppers turn from green to red when fully mature. The plant has green stems, green leaves, and white flowers. Excellent for salads, stuffing, roasting, frying, stir-fry, and canning. An heirloom variety from Spain.

60 days. Capsicum annuum. Open Pollinated. Red Cheese Sweet Peppers. This early maturing Spanish heirloom plant produces good yields of 3" wide flat, round cheese-shaped sweet peppers with thick walls. Its thick flesh is excellent for baking, broiling, stuffing, roasting, or fresh eating. Plants have strong insect resistance. An heirloom variety from Spain traditionally used to color cheese.

82 days. Capsicum annuum. Open Pollinated. Tennessee Cheese Pepper. The plant produces good yields of tomato shaped sweet peppers. Peppers are sweet, have very thick flesh, grow upright, and turn from green to red when mature. Excellent for making high quality paprika. Also good stuffing and pickling pepper. A heirloom variety from a family of Kingston, Tennessee, USA. A variety originally from Spain.

75 days. Capsicum annuum. Open Pollinated. Piquillo Lodosa Basque Pepper. The plant produces good yields of 3” long by 2” wide peppers. Great for frying, roasting, and stuffing. It is prized as red gold for its gourmet quality. It is commonly stuffed and served as Tapas. The peppers turn from green to red when ripe. Peppers are sweet and have thick walls. The skin is very thick, so you will want to take it off before eating. The name means little beaks. Also known as Piquillo de Lodosa Pepper. It is a famous sweet pepper variety from Lodosa in the Navarre region of Northern Spain. An excellent choice for home gardens. A rare heirloom variety from Spain.