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 PlantsĀ® 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 4.0 out of 5 by 5.
Rated 5 out of 5 by from Great peppers !!! I grew Bonnie pimento peppers last year and really loved them. I was afraid I might miss them this year so I purchased them super early and put them inside until I was ready to plant. They made the best pimento cheese sandwiches! The ones I purchased last year were ox heart-shaped. I did not find them this year but they did the sheepnose variety shown in this pictures... Can't wait to try this one.
Date published: 2018-04-03
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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