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California Wonder Bell Pepper

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  • California Wonder bell peppers are a popular variety of sweet pepper that is widely grown in home gardens and commercial farms. They are large, blocky peppers that typically measure about 4-5 inches long and 3-4 inches wide. They start out green and mature to a bright red color when fully ripe.


    In terms of flavor, California Wonder bell peppers are known for their sweet, mild taste and crunchy texture. They are versatile in the kitchen and can be used in a variety of dishes, including salads, stir-fries, and stuffed peppers.


    Seeds per pack: 20

    • Soil Preparation: Bell peppers prefer well-draining soil that is rich in organic matter. Before planting, work compost or well-rotted manure into the soil to improve its texture and fertility. Peppers prefer a soil pH of 6.0 to 6.8.

    • Planting: Bell peppers are a warm-season crop that should be planted after the danger of frost has passed. Start seeds indoors 8-10 weeks before your last expected frost date, or purchase transplants from a local nursery or garden center. Plant transplants about 18-24 inches apart in rows that are 24-36 inches apart.

    • Watering: Bell peppers require regular watering to keep the soil moist. Provide about 1-2 inches of water per week, depending on weather conditions. Avoid overwatering, as peppers can be prone to fungal diseases in waterlogged soil.

    • Fertilizing: Peppers are heavy feeders and require regular fertilization to produce a bountiful harvest. Use a balanced fertilizer at planting time, and apply additional fertilizer every 4-6 weeks throughout the growing season.

    • Pest and Disease Control: Peppers can be susceptible to a variety of pests and diseases, including aphids, spider mites, and blossom end rot. To control pests, use insecticidal soap or neem oil as needed. To prevent disease, practice good sanitation and avoid overhead watering.

    • Harvesting: California Wonder bell peppers are ready to harvest when they reach full size and have turned from green to red. Cut the peppers from the plant using a sharp knife or scissors. Be careful not to damage the plant or other peppers in the process.

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