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Pepper, Sweet, Cherry Stuffer Hybrid

Short Description

Compact plants produce loads of stuffable, grillable peppers.

Full Description

We've taken the beloved Cherry Bomb pepper, dialed down the heat and turned up the sweet. Cherry Stuffer produces bushels of 2" delectable, snackable, stuffable, grillable peppers.
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Item#: 64105A
Order: 1 Pkt. (25 Seeds)
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$5.95
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Item#: 22084
Order: 3 Plants
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$16.95
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Product properties

Days To Maturity

73 days

Fruit Size

2 inches

Sun

Full Sun

Spread

28 inches

Height

24-32 inches

Sow Method

Indoor Sow

Planting Time

Spring

Sow Time

8-12 weeks BLF

Thin

30 inches

Life Cycle

Annual

Plant Shipping Information

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Item 22084 cannot ship to: AA, AE, AK, AP, AS, CN, FM, GA, GU, HI, MH, MP, PR, PW, VI See all Burpee plant shipping restrictions for your state

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Planting and Growing Peppers
Pepper fanciers can be among the most fanatical of vegetables gardeners. See how easy it is to plant and grow both sweet and hot peppers.
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  • How to Sow and Plant

    • Only home gardeners who enjoy long growing seasons in the Deep South should attempt to sow pepper seeds directly in the vegetable garden. Most of us must start our own pepper plants indoors about 8-10 weeks before transplanting, which should be done 2-3 weeks after the expected last frost.
    • Sow seeds ¼ inch deep in seed-starting formula
    • Keep the soil moist at 75 degrees F
    • Seedlings emerge in 10-21 days
    • As soon as seedlings emerge, provide plenty of light on a sunny windowsill or grow seedlings 3-4 inches beneath fluorescent plant lights turned on 16 hours per day, off for 8 hours at night. Raise the lights as the plants grow taller. Incandescent bulbs will not work for this process because they will get too hot. Most plants require a dark period to grow, do not leave lights on for 24 hours.
    • Seedlings do not need much fertilizer, feed when they are 3-4 weeks old using a starter solution (half strength of a complete indoor houseplant food) according to manufacturer’s directions.
    • If you are growing in small cells, you may need to transplant the seedlings to 3 or 4 inch pots when seedlings have at least 3 pairs of leaves before transplanting to the garden so they have enough room to develop strong roots
    • Before planting in the garden, seedling plants need to be “hardened off”. Accustom young plants to outdoor conditions by moving them to a sheltered place outside for a week. Be sure to protect them from wind and hot sun at first. If frost threatens at night, cover or bring containers indoors, then take them out again in the morning. This hardening off process toughens the plant’s cell structure and reduces transplant shock and scalding.

    Planting in the Garden:

    • To get an early start with your pepper plants, particularly in the North, cover the prepared bed with a dark colored polyethylene mulch at least a week before transplanting. This will heat the soil beneath and provide a better growing condition for young pepper plants. The mulch will also help the soil retain moisture throughout the season as the pepper plants grow.
    • Select a location in full sun with good rich moist organic soil. Make sure you did not grow tomatoes, peppers, eggplant or potatoes in the bed the previous year to avoid disease problems.
    • Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones.
    • Peppers should be set 18 inches apart in a row with the rows spaced 2-3 feet inches apart.
    • Dig a hole for each plant large enough to amply accommodate the root ball. 
    • Carefully remove the plant from its pot and gently loosen the root ball with your hands to encourage good root development. 
    • Fill the planting hole with soil to the top and press soil down firmly with your hand leaving a slight depression around the plant to hold water. 
    • Use the plant tag as a location marker. This is particularly important if you are trying different varieties. It is very difficult to tell which variety is which from the foliage.  
    • Water thoroughly, so that a puddle forms in the saucer you have created. This settles the plants in, drives out air pockets and results in good root-to-soil contact.
    • Peppers may also be planted in containers. Use a container at least 18-24 inches wide and deep and use a commercial potting mix rather than garden soil.

    How to Grow

    • Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. 
    • Mulches also help retain soil moisture and maintain even soil temperatures. This is especially important for peppers as their roots may be easily damaged when weeding, and this can lead to blossom end rot.
    • Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1-2" of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It's best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
    • Note that hot peppers tend to be hotter when they have less water and fertilizer. If they receive plenty of water and fertilizer they may be more mild than expected.
    • Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
    • Try planting pepper plants near tomatoes, parsley, basil, and carrots in your home vegetable garden. Don't plant them near fennel or kohlrabi. Peppers are very colorful when in full fruit and combine well with green herbs, okra, beans and cucumber fences in the garden bed.

    Harvesting and Preserving Tips

    • Like cucumbers and summer squash, peppers are usually harvested at an immature stage. The traditional bell pepper, for example, is harvested green, even though most varieties will mature red, orange, or yellow. Peppers may be harvested at any stage, but their flavor doesn’t fully develop until maturity. Fully ripe peppers in multi-colors are delightful in the garden as well as in salads.
    • Cut the fruit from the plant with a sharp knife or pruners leaving a small part of the stem attached.
    • Sweet bell, pimento and cherry peppers are delicious eaten green but are sweeter and higher in vitamins if allowed to turn bright red before harvest. Some varieties are yellow at maturity or may mature from green through yellow and red.
    • Hot peppers may be harvested at any stage. Anaheim is usually picked green and cayenne types red.
    • Bell peppers may be chopped and quick frozen for use in many recipes; sweet cherry and banana peppers and hot cherry peppers are perfect for pickling.
    • A popular and trouble-free way to store hot peppers is to dry them. String mature red peppers by piercing the stem with a needle and heavy thread. Hang the string in a warm, dry, airy place (not in the sun!) to dry. They can make a colorful kitchen accent. Pull a pepper from the string when you need one. Hot peppers remain hot even after they are dried. Remember that in recipes a little hot pepper can go a long way.
    • Please note that hot peppers can burn sensitive skin on contact and fumes from grinding or cooking them can irritate the lungs and eyes. When working with hot peppers use rubber gloves and wash your hands before touching your face or eyes.
  • Days To Maturity
    73 days
    Fruit Size
    2 inches
    Sun
    Full Sun
    Spread
    28 inches
    Height
    24-32 inches
    Sow Method
    Indoor Sow
    Planting Time
    Spring
    Sow Time
    8-12 weeks BLF
    Thin
    30 inches
    Life Cycle
    Annual
  • Pepper, Sweet, Cherry Stuffer Hybrid is rated 4.7273 out of 5 by 11.
    Rated 4 out of 5 by from Sweet Cherry Stuffer Hybrid pepper Snackmaster, Thank you so very much for your detailed review. I have been frustrated because the plants haven't really been growing much since they were planted in the pots a month ago. And also of concern is the fact that they each already have a pepper growing on the plant. I have only watered every other day as I did not want to overdo it. We haven't really had many hot days yet so I thought it would be okay. I have expensive organic rice hull potting soil, peat moss, perlite and organic leaf compost (locally sourced) and have used Miracle Gro tomato fertilizer so I figured the plants should have been doing well. Now that I understand that the lack of sufficient water caused them to become dormant, the mystery is solved. I wonder if the perlite (and maybe the peat moss) made this issue a little worse as well. Again thank you ! I'm looking forward to having a good crop of these and their yellow counterparts in the tweety stuffers.
    Date published: 2015-07-07
    Rated 3 out of 5 by from Not prolific for me I had high hopes, but I got only a few peppers, and the taste was not memorable. I do have difficulty growing sweet peppers in my area, but my yield on these was even less than I usually get.
    Date published: 2014-10-04
    Rated 5 out of 5 by from Prolific Producer! I started all 25 seeds and managed to transplant 22 healthy plants to the garden. This plant delivers! So far, I am being overrun with beautiful, perfect, red globes perfectly sized for a nice cheese filling. The plants are healthy and strong with the dark green leaves showing off the lovely red fruit. Now, even in mid September, they are still producing more. As far as being a beautiful plant, I hope to transplant a few from my garden to create house plants. I have preserved these both in a plain pressure cooker and in a sweet vinegar brine. Both methods have yielded glass jars filled with peppers that are as lovely to look at as they are to eat. These will surely be a yearly variety at our house.
    Date published: 2014-09-17
    Rated 5 out of 5 by from Prize Winner! These sweet cherry stuffer peppers were a hit the local county fair this year. We won both first and second place in this category!
    Date published: 2014-09-17
    Rated 5 out of 5 by from Wow! Prolific! I ordered a live plant and it arrived in great shape. I planted it in a large container on my deck and pinched off the flower buds until July 1st. (This was a hint by a successful gardener to guarantee a bigger crop.) I can't attest to the flavor, because they haven't turned red yet, but I can attest to the prolific number of peppers on my one plant. It is extremely healthy and is still producing. Can't wait to eat them! Definitely growing two or more next year. Now I need a recipe for pickling or stuffing them!
    Date published: 2014-08-24
    Rated 5 out of 5 by from These are great! Compact and grown in pots. I have been getting so many beautiful, delicious little peppers! I have had no pests on them at all. They are so easy to grow and produce like crazy! I love them!
    Date published: 2013-09-05
    Rated 5 out of 5 by from Good pepper Loved the peppers. I'm not a huge fan of peppers so I don't consume a great deal of them, but the number of these little peppers produced by the 2 plants I purchased were sufficient to satisfy me. Grew well and I highly recommend.
    Date published: 2013-09-02
    Rated 5 out of 5 by from Best Pepper I Ever Had! By far the best and tastiest pepper I've had so far! I put 2 seeds in 2 pods each, and all germinated. So I put all of them in a bigger pot together just to see what would happen. They grew like one big plant and are now giving me plenty of those sweet little peppers :-D And I have to agree with the previous reviews... I like to use them for salads or to stuff, but I eat them before I get there :-p I will grow about 10 of those next year, just so I might actually get to share them with my wife :-) Perfect all the way!
    Date published: 2013-07-31
    • 2016-02-06T07:21CST
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