The best red bell pepper we know for northern gardeners where the seasons are cool and short. Blocky, uniform fruits are excellent for stuffing or fresh eating. Great sweet flavor. 70 days.

Lipstick red, sweet 4" fruits developed at the University of Wisconsin, Madison in 1954. Great choice for an early bell pepper. Great flavor and good for salads, fresh eating, salsa or roasting. 75 days to green, 82 days to red

Large, blocky sweet bell peppers from Italy. Green peppers ripen very slowly to golden-yellow. Thick, crisp flesh with a delicious sweet taste when either green or yellow. .

We've been trialing various orange bell peppers in our gardens the last few summers, and 'Gourmet' has won fans among the Rush Creek crew. Blocky green fruits ripen to brilliant orange by about 85 days and perform well under a variety of climate conditions.

Heirloom bell pepper produces blocky, glossy 3-4" fruits that turn from green to purple to nearly black, then red at full maturity. The taste is sweet and mild, and the texture is crunchy. Typically used at the purple stage and used fresh to add gorgeous color to salads and salsas. These peppers are antioxidant-rich and a good source of Vitamin C. Super productive

Chocolate Beauty matures from green to milk chocolate brown. As the fruits color changes, its flavor becomes sweeter. The unique brown hue is a conversation starter and the sweet, juicy flavor doesn't disappoint. Mature at 67 days but the fruit tends to hit peak color and flavor between 80-85 days.

Also known as a yellow wax pepper. Often pickled and used in sandwiches. Ithas the shape and color of a banana and its flavor is mild to moderately hot and its hotness depends on the maturity of pepper. Not the same as a pepperoncini.

You've seen them at the grocery store, now you can grow your own bite size peppers in cheerful red, orange and gold shades. Fruits are about the size of a Jalapeno, but 100% sweet. Perfect snack for tossing in lunches, as well as salads and stir fries. Plants are tall and high yielding.

55 days green, 90 red. Attractive NO HEAT jalapenos that grow to 3" long and ripen from green to red. Produces heavily.

This Classic pepper used in Mexican and Southwest cooking to make the famous Chili Rellenos. Great for sauces or stuffing. Can be harvested when when green-black. Heart shaped fruits are 4" long or can be allowed to ripen to red and be dried as an ancho chili. 90 days Very Mild but with some heat

Smokey, sweet and not extremely spicy. A Mexican cuisine favorite which is rising in popularity because of its explosive flavor. Great to dehydrate and then use for mole, salsas and more. 75 days

Jalapeno shape and size with pale yellow color that eventually ripen to orange and red. Super colorful addition to your salsas! Smooth jumbo-sized fruit on disease resistant 32-40" plants. 65-70 days from transplant

These mild peppers are a pale greenish-yellow with thin walls and varely a blip on the heat scale. Sturdy 30" bushy plants bear irregular shaped peppers with a tangy crunch. Perfect pickler for antipasto, salads and pizza. Best to harvest before they redden and their flesh loses crunch. 65-75 days.

A favorite old Japanese variety which produces 3” long, slightly wrinkled fruits that are perfect for making tempura and other traditional recipes. Fruit is emerald green in color, ripening to red, and mildly flavored with just a bit of spice. It really is superb and is the standard with many chefs.We serve Shishitos sautéed in olive oil with a little sea salt, and eaten as tapas or appetizers.

Smaller chili pepper preserved by African American communities in the Chesapeake. Variegated foliage and peppers that ripen from white with green streaks to a dark red with streaks and colors along the way. Thought to be extinct but rediscovered. Varying heat but definitely medium hot. Super cool pepper

An amazing combination of a fruity flavor with some added fire. Super fun pepper to eat. The long, peach-colored fruit is packed with loads of super sweet, tropical flavor and the seeds bring a smoky, complex heat that is amazing. A longer season pepper but worth the wait.

Brought to Beaver Dam, Wisconsin in 1912 by a Hungarian immigrant. Compact plants grow to 1.5' tall and very productive. Peppers are 6" long and 3" wide. Large, horn shaped with a pointy tip and ripen from bright green to shades of orange and red. Sweet and tangy, tasting like sweet paprika, with slow-building heat that stays on your tongue. Medium heat and not too hot. Great on sandwiches, salsas and more!

If you love both citrus tang and peppery spice, then lemon drop pepper is for you. Harder to find and one of our original peppers we took it off but so many people have requested that it's back by demand. Golden-yellow when mature the heat is significant without being overbearing making this, with its lemony tangy, a chili that's perfect for spicier salsas and citrus-based homemade hot sauces Native to Peru

This hot little heirloom chili from Thailand is used in almost every Thai dish. The small, 1-inch pointed fruit is easy to dry and fantastic in both traditional and contemporary recipes. Plants are loaded with bright red peppers packed with pungent heat that dissipates fast 70-90 days

Slender, long peppers that turn bright red and are very hot. The 2 feet plants are vigorous and quite productive. Very popular for drying and using as a spice, also used medicinally. 70 days to maturity.