If you are looking for a new twist on a summer vegetable garden classic, the unique flesh is cola-red color, very sweet and delicious. Beautiful addition on salads and other meals. The medium-sized semi-bell-shaped fruit ripen very early, making this variety perfect for the North or anyone who loves early peppers! The chocolate bell peppers are sweeter than most ans pair very well with the dried cherries in a salad.
Start seed indoors 6 – 8 weeks before transplanting out to the garden. Cover seeds with 1/2 cm (1/4 in) of soil. Firm soil over seed. Keep moist but not waterlogged. To germinate maintain a soil temperature of 22 C (72 F). Seed should germinate in 10 – 14 days. Once seeds have sprouted, 14 – 16 hours of light per day is essential. Once plants have reached 12 cm (5 in) transplant to 6 cm (3 in) peat pots. Plants will develop better with a growing temperature of 17 C (62 F) until transplanting out. Fertilize weekly with 10-52-17 and liquid seaweed for strong root development. Do not transplant out till night temperatures are warm.
Chocolate bell pepper salad (Serves 4)
For the Salad:
- 12 oz fresh spinach (approx 4 loose cups)
- 1/4 cup dried cherries
- 1 large chocolate bell pepper (thinly sliced in rings)
- 1/8 cup pine nuts
- 2 oz thinly crumbled feta cheese
For the Dressing:
- 2 Tbsp extra light olive oil
- 2 Tbsp raspberry vinegar
- 2 Tbsp fresh orange juice
- zest of half an orange
- pinch of salt
- pinch of black pepper
Arrange salad ingredients in a large bowl (layer or mix, whichever you prefer). Add the dressing ingredients in a small glass bowl and whisk together. Pour dressing over salad. Enjoy!