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.

  • 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

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.

At a glance
Nutrition Information

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

1 cup chopped red bell peppers:
  • Calories: 46
  • Carbohydrates: 9g
  • Dietary fiber: 3g
  • Protein: 1g
  • Sugars: 6g
  • Vitamin A: 93% DV
  • Vitamin C: 317%
  • Vitamin E: 12%
  • Vitamin K: 9%
  • Thiamin: 6%
  • Vitamin B6: 22%
  • Folate: 17%
  • Manganese: 8%
  • Potassium: 9%

Nutritional Information

A red bell pepper is simply a mature green bell pepper. As it matures, it becomes sweeter and milder, and by the time it is ripe, it is literally bursting with nutrients. In fact, the sweet red pepper is considered one of the most nutrient-dense vegetables you can consume. Like all peppers, they are very high in the important antioxidant vitamins A and C, which fight cell damage in the body and are especially important for healthy eyes and skin. Red peppers are one of a small list of foods that contain lycopene, a carotenoid that has been associated with lowering the risk of various cancers.