Yummy Peppers!

RSF Pepper Plant List

Pepper plants are available late April through early June, while supplies last.  Please note – while we try our best to keep all varieties in sock, some will be unavailable at times.

Sweet Peppers
Better Belle 65 days Sweet, 65 days. Early, tasty variety. Blocky, thick-walled, four-lobed. Plant maintains large fruit size and production all season. Tobacco Mosaic tolerant. Green to red fruit 4.6 x 3.5 in. (11 x 9 cm) fruit. Vigorous, fast growers perfect for patio pots.
Big Bertha 72 days Sweet, 72 days. The largest elongated bell pepper available! Thick-walled, 7-inch long fruit ripen to red. Plants are disease resistant. Ideal for giant stuffed peppers.  This is a big plant, so use a tomato cage or stakes to support because when the stems get heavy with big fruit, they can break in wind or rain.
California Wonder 75 days Sweet, 75 days. The standard bell pepper for many decades, this 1928 introduction is still the largest open-pollinated, heirloom bell you can grow, and a big improvement over the earlier bells. A perfect stuffing pepper  with blocky 4″ x 3 1/2″, thick-walled, tender and flavorful.
Gypsy 65 days Sweet, 65 days. AAS Winner. Very prolific frying pepper that is also recommended fresh in salads. Has a tangy sweet flavor. Tapered fruits grow 4½” long by 2½” wide, and mature yellow to orange to red.
Melrose 60-90 days.  Sweet, 60-90 days. This is a superb heirloom frying pepper brought from Italy years ago. The 4-inch fruit turn brilliant red and start producing very early with flavor that is rich, flavorful, and very sweet. Great fried or fresh,
Orange Bell 70 days Sweet, 70 days. Super sweet, brilliant orange fruit are blocky with good-sized thick flesh that is flavorful and among the best tasting of all peppers. Plants produce large yields of this most magnificent pepper. Fruit starts green & matures to orange.
Pimento 65 to 80 days Sweet, 65-80 days. This pretty, sweet pepper is used to flavor pimiento cheese; it is also the one that you find stuffed in the center of green olives. The plants produce heavy yields of green, heart-shaped fruit that mature to bright red. The peppers have very thick flesh and a mild, sweet flavor. Excellent for canning, casseroles, garnishes, and of course, in the classic cheese spread. Plants are small, great for containers.
Purple Bell 65- 70 days Sweet, 65-70 days. Colored a rich, deep purple, they have terrific sweet bell flavor to go with their good looks. Peppers start green, shift to white, and then develop purple stripes that eventually cover the whole fruit. The purple skin contrasts beautifully with lime green flesh. It’€™s a stunning combination that really dresses up fresh veggie trays, sandwiches, salads, and other dishes.
Red Beauty or Red Bell 85 days  Sweet, 85 days.  An early, prolific variety bearing very sweet four-lobed peppers. The brilliant bright red extra thick-walled bells are juicy and sweet. Red Beauty peppers are widely adapted and easy to grow. They also are tobacco mosaic resistant. The peppers turn from green to red when mature. They are excellent for salads, stuffing, and gourmet dishes.
Sweet Banana 72 days.  Sweet, 72 days. Large, pointed fruits measure 6 to 7″ long and 1½” across. The mild yellow peppers ultimately turn brilliant red. A favorite for pickling.
Yellow Bell 70-80 days Sweet, 70-80 days. Yellow, thick-walled, sweet fruits add appetizing color and vitamins to fresh salads, and are superb for stuffing as well as fresh use. Plants can get quite large, so be prepared to support them, especially when carrying lots of fruit. Ripens green to yellow.
Hot Peppers
Carolina Reaper 90 days. Extra Hot, 90 days. The Carolina Reaper is a cultivar of the Capsicum chinense plant. The pepper is red and gnarled, with a small pointed tail. In 2013, Guinness World Records declared it the hottest chili pepper in the world! 1-2″ wide x 2-3″ long.
Cayenne 64 days.  Hot, 64 days.  Sugar and spice! Compact, 2′-tall plants produce oodles of fruit that ripens green to red. Excellent fresh or cooked. Early-ripening hybrid great for containers and in the garden.  About 2 to 3 inches long.
Garden Salsa 73 days Hot, 73 days.  Perfect for Salsa  This chili-style pepper offers full-bodied flavor without intense, overwhelming heat. Breeders created Garden Salsa pepper specifically for use in creating zesty salsa blends. Disease-resistant plants bear heavy yields of green fruits that eventually ripen to red if left unpicked. The thick-walled peppers have thin skins, which makes them ideal for nearly any kitchen use. 7″ long.
Ghost (Bhut Jolokia) 140 days Extra hot, 140 days.  Ghost peppers will change from green to orange and then to a brilliant striking red when they are ready to be picked. You will always want to wear gloves while handling ghost peppers and remember to avoid contact with the face or eyes
Habanero 95-100 days Very hot, 95-100 days. To complement its searing heat, Habanero has a delicious, pungent, smoky quality unlike any other pepper; many people find its flavor and aroma irresistible in sauces and salsas. Green to orange.
Hungarian Hot Wax 70 days.  Hot, 70 days. A Mexican favorite that’s four to five times hotter than jalapeno: distinctive, pungent flavor. 5″ long fruit
Jalapeno 75 days Hot, 75 days.  Dark green, medium-hot, thick-walled peppers 3″ long, 1″ wide, with rounded tips. Matures to red. If peppers grow fast, get plenty of water, and are harvested soon, they may be milder than peppers that stay on the plant a long time, or that develop slowly and under stressful conditions. Smoke the mature red ones over mesquite chips to make your own chipotle sauce.
Mucho Nacho 68 days Hot, 68 days.  This extra-large jalapeno is a good yielder of 4″ long fruit that are thicker and heavier than the old standard. It has a 4500 to 6000 Scoville unit rating, making it hotter as well. Vigorous plants set fruit that ripen from green to red.
Pepperoncini 75 days Hot, 75 days.  Not exactly a banana pepper, not entirely a hot pepper either, the pepperoncini is in a league all its own. It possesses the sweetness of a mild pepper while giving us that added touch of heat. Light green will ripen to red. Wrinkled skin. Often pickled.
Poblano Ancho 65 days Hot, 65 days.  Called Ancho when dried, Poblano when fresh. This is one of the most popular peppers grown in Mexico. Plants grow to 2½ ft tall. Fully ripened, red fruits are much hotter and flavorful than the earlier picked green ones.
Serrano 75 days. Hot, 75 days.  Serrano will give you dozens of fruits per plant. Pick them early when the peppers are green and more mild or wait until they mature to red, brown, orange, or yellow.  Flavor is similar to Jalapeno but slightly hotter.
Shishito 60 days Shishito is a Japanese sweet pepper that produces handfuls of finger-long fruits. Usually used when green (though also fine to eat when red), the peppers are thin-walled, making them ideal for tempura and stir fries. On this side of the Pacific, it’s wildly popular as an appetizer—tossed with oil, then char-grilled or pan-seared to a blackened, blistered state and salted. Plants are compact and perfect for containers
Super Chili 75 days. Hot, 75 days. Intense heat with intense flavor makes this pepper a favorite in many Asian dishes! Beautiful 2- to 3″ Thai dragon type peppers bear up to 300 fruits per plant. Matures to a vibrant fiery red. Fruits grow pointing up rather than hanging down.
Sweet Peppers
Better Belle, sweet pepper Early-65 days.   Vigorous, fast grower.   Green ripens to red.   Fruit is 4.5″ x 3.5″.
Big Bertha, sweet pepper 72 days.  Green ripens to red.  Fruit grows to 7″ long.  Cage or stake these large plants.
California Wonder, sweet pepper 75 days.   Heirloom bell.   Green ripens to red.   Fruit is 4″ x 3.5″.
Gypsy, sweet pepper Early-65 days.   Tangy, sweet flavor.  Ripens yellow to orange to red.   Fruit is 4.5″ x 2.5″.
Melrose, sweet pepper 60 – 90 days.  Heirloom frying pepper.  4″ fruit.   Ripens to bright red.
Orange Bell, sweet pepper 70 days.   Sweet bell.   Green ripens to bright orange.
Pimento, sweet pepper 65 – 80 days.   Heavy yields.   Green ripens to red.   Heart-shaped fruit is 3″ x 2.5″.
Purple Bell, sweet pepper 65 – 70 days.  Sweet bell.   Green ripens to purple.
Red Beauty or Red Bell, sweet pepper 85 days.  Very sweet bell.  Green ripens to red.
Sweet Banana, sweet pepper 72 days.  Large, pointed fruit 6-7″ long.   Ripens to yellow then red.
Yellow Bell, sweet pepper 70 – 80 days.  Sweet bell.   Green ripens to yellow.   Large plants may need caging or staking.
HOT Peppers
Carolina Reaper, extra hot pepper 90 days.   Extra Hot!   Red, gnarled, w/ small pointed tail.  Fruit is 1-2″ x 2-3″.
Cayenne, hot pepper 64 days.  Hot.  Green ripens to red.  Fruit is 2-3″ long.
Garden Salsa, hot pepper 73 days.   Hot.   Green eventually ripens to red.  Fruit is 7″ long.
Ghost (Bhut Jolokia), extra hot pepper 140 days.  Extra Hot!  Green ripens to orange, then red.  Wear gloves while handling.
Habanero, extra hot pepper 95 – 100 days.   Extra Hot!   Green ripens to orange.   Small, rippled fruit.
Hungarian Hot Wax, hot pepper 70 days.  Hot.  5″ long fruit.   Green ripens to yellow then red.
Jalapeno, hot pepper 75 days.  Hot.  Dark green eventually ripens to red.  Fruit is 3″ x 1″.
Mucho Nacho, hot pepper 68 days.  Hot.  Larger, hotter Jalapeno.  Green ripens to red.
Pepperoncini, hot pepper 75 days.  Sweet but hot.  Wrinkled skin.  Light green will ripen to red.
Poblano Ancho, hot pepper 65 days.   Called Ancho when dried.  Green ripens to red.  Red are much hotter.
Serrano, hot pepper 75 days.   Flavor similar to Jalapeno but hotter.  Green ripens to red.  Milder when green.
Super Chili, hot pepper 75 days.  Intense heat w/ intense flavor.   2-3″ fruit.  Up to 300 fruits per plant.  Green to red.
Sweet Peppers
Better Belle, sweet pepper Early-65 days.   Vigorous, fast grower.   Green ripens to red.   Fruit is 4.5″ x 3.5″.
Big Bertha, sweet pepper 72 days.  Green ripens to red.  Fruit grows to 7″ long.  Cage or stake these large plants.
California Wonder, sweet pepper 75 days.   Heirloom bell.   Green ripens to red.   Fruit is 4″ x 3.5″.
Gypsy, sweet pepper Early-65 days.   Tangy, sweet flavor.  Ripens yellow to orange to red.   Fruit is 4.5″ x 2.5″.
Melrose, sweet pepper 60 – 90 days.  Heirloom frying pepper.  4″ fruit.   Ripens to bright red.
Orange Bell, sweet pepper 70 days.   Sweet bell.   Green ripens to bright orange.
Pimento, sweet pepper 65 – 80 days.   Heavy yields.   Green ripens to red.   Heart-shaped fruit is 3″ x 2.5″.
Purple Bell, sweet pepper 65 – 70 days.  Sweet bell.   Green ripens to purple.
Red Beauty or Red Bell, sweet pepper 85 days.  Very sweet bell.  Green ripens to red.
Sweet Banana, sweet pepper 72 days.  Large, pointed fruit 6-7″ long.   Ripens to yellow then red.
Yellow Bell, sweet pepper 70 – 80 days.  Sweet bell.   Green ripens to yellow.   Large plants may need caging or staking.
HOT Peppers
Carolina Reaper, extra hot pepper 90 days.   Extra Hot!   Red, gnarled, w/ small pointed tail.  Fruit is 1-2″ x 2-3″.
Cayenne, hot pepper 64 days.  Hot.  Green ripens to red.  Fruit is 2-3″ long.
Garden Salsa, hot pepper 73 days.   Hot.   Green eventually ripens to red.  Fruit is 7″ long.
Ghost (Bhut Jolokia), extra hot pepper 140 days.  Extra Hot!  Green ripens to orange, then red.  Wear gloves while handling.
Habanero, extra hot pepper 95 – 100 days.   Extra Hot!   Green ripens to orange.   Small, rippled fruit.
Hungarian Hot Wax, hot pepper 70 days.  Hot.  5″ long fruit.   Green ripens to yellow then red.
Jalapeno, hot pepper 75 days.  Hot.  Dark green eventually ripens to red.  Fruit is 3″ x 1″.
Mucho Nacho, hot pepper 68 days.  Hot.  Larger, hotter Jalapeno.  Green ripens to red.
Pepperoncini, hot pepper 75 days.  Sweet but hot.  Wrinkled skin.  Light green will ripen to red.
Poblano Ancho, hot pepper 65 days.   Called Ancho when dried.  Green ripens to red.  Red are much hotter.
Serrano, hot pepper 75 days.   Flavor similar to Jalapeno but hotter.  Green ripens to red.  Milder when green.
Super Chili, hot pepper 75 days.  Intense heat w/ intense flavor.   2-3″ fruit.  Up to 300 fruits per plant.  Green to red.