Pimiento Pepper
This sweet pepper yields many delicious, heart-shaped fruit.

Pimiento Pepper

  • Light: Full sun
  • Fruit size: 3 by 2.5 inches
  • Matures: 78 days
  • Plant spacing: 18 to 24 inches apart
  • Plant size: 18 to 24 inches tall and wide

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.

Pimiento, a Spanish word indicating this type of pepper, is also spelled pimento.

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.

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Pimiento Pepper is rated 3.8 out of 5 by 4.
Rated 3 out of 5 by from I bought a plant for the first time and they are a lovely heart shapped red pepper. Can't wait to taste : I grew a plant for the first time this year. It's growing in a container and is a good sturdy plant with a lot of pepper. They are heart shaped and a lovely red. Can't wait to taste them.
Date published: 2016-03-12
Rated 3 out of 5 by from Very nice plant: The peppers are long and narrow, not round and not very heart-shaped as described. It also takes much longer than 78 days to mature. I planted mine mid-March and they are just now starting to get a little red. All in all, I'd recommend it.
Date published: 2016-03-12
Rated 5 out of 5 by from I planted these for the first time last summer in a small, well draining, heavily composted, south facing, Zone 7-8, CT garden. What a surprise! I had seven plants and all grew exceptionally well with an acidic fertilizer every 6 weeks or so. I had at least 10 pimentos on each plant and they were the tastiest pepper on the grill my wife and I ate in the last 50 years! Even in November, I picked the last dozen green and put them in the dark cellar in a brown paper bag with as much of the stem on them I could keep. They almost all turned red in the bag, but even the green ones were great grilled! I will definitely grow them again this year. Does anyone know if I can use the same space two years in a row if the soil conditions are as good as I had them last year?
Date published: 2016-02-20
Rated 4 out of 5 by from Yields best before temperatures get hot (below 90). They have good flavor like store bought.
Date published: 2015-03-10
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