Profuse bearer of 6-inch-long, medium hot peppers. Excellent for pickling, frying, or roasting. Just hot enough to provide a little bite without scaring away the milder palates in the family. Produce well even in hot weather. Fruit matures from light yellow to orange to red. Mark these as different from the sweet banana peppers in your garden.
- Light Full sun
- Fruit size 6 inches by 1.5 inches
- Matures 75 days
- Plant spacing 18 to 24 inches
- Scoville heat units 5,000 to 10,000 (medium)
Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.
Light requirements: Full sun.
Planting: Space 12 to 48 inches apart, depending on type. (See information above for specific recommendations.)
Soil requirements: Peppers need well-drained, nutrient-rich soil. Amend soil with 3 to 5 inches of compost or other organic matter prior to planting. Soil pH should be 6.2 to 7.0.
Water requirements: Keep soil consistently moist throughout the growing season. Mulch soil to reduce water evaporation.
Frost-fighting plan: Pepper is a hot-weather crop. A light frost will damage plants (28º F to 32º F), and temps below 55º F slow growth and cause leaves to look yellowish. If a surprise late spring frost is in the forecast, protect newly planted seedlings with a frost blanket.
Common issues: Plants drop flowers when daytime temps soar above 90º F. Few pests bother peppers, but keep an eye out for aphids, slugs, pill bugs, and leafminers. Humid weather (especially in gardens with heavy soil that doesn’t drain well) can invite fungal diseases like leafspot.
Harvesting: Check image on plant tag (or at the top of this page) to learn what your pepper looks like when mature. Some peppers turn red, yellow, or other colors at maturity. Others are ready in the green stage, but will turn red if left on plants. Use pruning shears or a sharp knife to cut peppers with a short stub of stem attached. Pulling peppers by hand can cause entire branches to break off. Fruits store longer for fresh use if you don’t remove the stem, which can create an open wound that’s ripe for spoiling.
Storage: Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.
For more information, visit the Peppers page in our How to Grow section.
Nutrition Facts
- Calories: 8
- Carbohydrates: 2g
- Dietary fiber: 0g
- Protein: .2g
- Vitamin C: 42% DV
- Vitamin B6: 7%
- Folate: 4%
- Manganese: 3%
Nutritional Information
These pale yellow peppers look a lot like sweet banana peppers, but you’ll know the difference if you taste them. Hot banana peppers pack a medium amount of heat in their seeds and ribs, unlike the sweet banana peppers. You can enjoy the thin skins in salads without the hotter parts of the pepper, but you would be missing the capsaicin, a phytonutrient found to be a strong anti-inflammatory agent that is also helpful in the digestion of fats, and effective against sinus infections. Vitamin C, important for its work as an antioxidant, is also very high in these peppers.
Related products
-
Big Bertha Bell Pepper
The largest elongated bell pepper available! Thick-walled, 7-inch long fruit ripen to red. Plants are disease resistant. Ideal for giant...
-
Better Boy Tomato
High yields of smooth skinned, large fruit earn Better Boy a spot as one of the most popular tomatoes grown...
-
Curled Parsley
Curled parsley has beautiful, dark green leaves well known as the classic garnish for deviled eggs and an ingredient in...
-
Boston Pickling Cucumber
Heirloom. A favorite of gardeners for high yields of short cukes with solid flesh. Cucumbers are thin-skinned, straight with full...
-
Clemson Spineless Green Okra
Heirloom. High yields of spineless, tender ribbed pods with excellent flavor. Traditional favorite for soups and stews. Can be canned,...
-
Rosemary
A native of the Mediterranean region and member of the mint family, rosemary is a lovely, easy-to-grow plant with great...
-
Cilantro
If you like the aromatic flavor of salsa served in Mexican restaurants, you’ll like cilantro. The leaves have an instantly...
-
Better Bush Tomato
This is a great choice that bears sizeable fruits on a very compact plant that works well in containers and...
-
Black Beauty Eggplant
Eggplant parmesan, ratatouille, baba ghanoush, or simply grilled as a “burger,” you’ll love creating your favorite dishes with Black Beauty...
-
Garden Sage
Gardeners add the uniquely flavored leaves of common garden sage, an herbaceous perennial, to sauces, stuffings, poultry, pork, and sausage....
-
Quinalt Strawberry
Most popular variety of everbearing strawberry! Large, soft, deliciously sweet fruit ideal for preserves or fresh eating. Produces from late...
-
Big Boy Tomato
The name, Big Boy, is easy to remember and so is the flavor. This is a big, sandwich-type slicer with...
Related recipes and articles
-
Recipe
Hot Tabasco Pepper Vinegar
Peppers
Recipes
Vegetables
-
Recipe
Roasted Pepper and Avocado Dip
Cilantro
Onions
Peppers
-
Recipe
Fried Pepper Rings
Serve these alongside burgers in place of French fries for a yummy twist. For a…
Read moreHerbs
Peppers
-
Recipe
Easy White Chili with Hot and Spicy Oregano
Onions
Oregano
Peppers
-
Recipe
Asparagus with Red Pepper Dressing
Make a roasted red pepper and oregano sauce to enhance the flavor of fresh asparagus.…
Read moreAsparagus
Oregano
Peppers
-
Recipe
Mom's Stuffed Peppers
Stuffed with a hearty mix of ground beef, spices, and couscous, these stuffed bell peppers…
Read moreOnions
Peppers
Tomatoes
-
Recipe
Scotch Egg Stuffed Peppers
Chives
Peppers
-
Recipe
Marinated Sweet Peppers & Fresh Mozzarella
With its mix of vibrant colors and mild flavors, this recipe for Marinated Sweet Peppers…
Read moreBasil
Oregano
Peppers
-
Recipe
Berry Basil Fruit Salad
Basil may seem like an unlikely accompaniment to fruit, but it adds a surprising depth…
Read moreBasil
Mint
Strawberries