Provider Bush Bean

Viva Mexico! Immature dark green, thick-walled ‘Poblano’ peppers are a perennial favorite with generally mild fruit and a rich, mellow flavor beloved for stuffing and making chile rellenos. Allowed to fully mature, ripen to red and dried, the ‘Ancho’ peppers have a sweet heat and make a phenomenal smoky, ancho chile powder or the classic ‘mole poblano.’ Well-branched plants stand 2- to 3-feet tall and perform well both in containers and your beds.

Struggle with growing sweet peppers or disappointed with your harvest? Mountaineer is a highly productive, regionally adapted variety yielding generous quantities of tasty, tapered sweet bells. Peppers mature to red, but can be harvested green, half and half, or somewhere in between. Perfect for snacking or for supper.

Gourmet gardeners will love this authentic Spanish HEIRLOOM, a prized specialty pepper direct from the Galicia region. A tapas food tradition, the young peppers are picked small and bite-sized, quickly sizzled in a fruity olive oil, sprinkled with a coarse sea salt, and eaten whole, seeds, stems and all. They are mostly mild, but an occasional unpredictable hot one lends an element of “Spanish Roulette” to your dining. Plants are vigorous and may be harvested early, and abundantly, for an extremely long season. Heat increases as they ripen to red. Also savored as a  pickled pepper treat!

If you like ‘em sweet, this little gem is for you! Not bell-shaped, but belongs in this sweet category with its crisp, colorful compatriots. Compact plants produce a profusion of early, tapered, 4-inch fruits that begin golden, streak purple, then turn more deeply purple, before turning fully red if left on the plant. Harvest a sparkling assortment of sweet, thick walled fruit to enjoy fresh, roasted, stuffed, pickled or sautéed.