Skip to content.

Pepper, Sweet, Golden Baby Belle Hybrid

Short Description

Bright yellow, tasty mini bell peppers.

Full Description

Hors d'oeuvres? Instant snack? Or the prettiest little pepper you'll ever see? We can't get enough of these crisp, sweet cuties. Bright yellow, tasty mini bell peppers grow in pretty bunches on extremely prolific plants. Pick when abundant fruits are 1–2" long.
Buy this product
Item # Product
Order: 1 Pkt. (30 seeds)
- +
Send me an email when this item is back in stock
Pepper, Sweet, Golden Baby Belle Hybrid
Pepper, Sweet, Golden Baby Belle Hybrid, , large
Item #: 64010A
1 Pkt. (30 seeds)
Customers also bought these products

Thank you!

Add to Wish List

This product is currently out of stock; please click on the "Notify Me" and we will send you an email when it is available.

Order: 3 Plants
- +
Send me an email when this item is back in stock
Pepper, Sweet, Golden Baby Belle Hybrid
Pepper, Sweet, Golden Baby Belle Hybrid, , large
Item #: 23030
3 Plants
Customers also bought these products

Thank you!

Add to Wish List

We're sorry this plant 23030 is done shipping for the season

Product properties

Type Some flowers and vegetables fall into subcategories that may define how they grow (such as pole or bush), what they are used for (such as slicing tomatoes or shelling peas), flower type, or other designations that will help you select the type of a class of plant that you are looking for.


Days To Maturity The average number of days from when the plant is actively growing in the garden to the expected time of harvest.

75 days

Fruit Size The average size of the fruit produced by this product.

1-2 inches

Sun The amount of sunlight this product needs daily in order to perform well in the garden. Full sun means 6 hours of direct sun per day; partial sun means 2-4 hours of direct sun per day; shade means little or no direct sun.

Full Sun

Spread The width of the plant at maturity.

12 inches

Height The typical height of this product at maturity.

24 inches


Item 23030 cannot ship to: AE, AK, AP, AS, CN, FM, GA, GU, HI, MH, MP, PR, PW, VI
See all Burpee plant shipping restrictions for your state

the burpee




since 1876


Exclusive logo
Enlarge Photo
Print Page


Container Vegetables - Tomato, Pepper & Eggplant
Container Vegetables - Tomato, Pepper & Eggplant
Growing tomatoes, peppers and even eggplants in containers on your deck, porch or patio!
Watch video
  • Peppers

    Start Indoors Start Indoors Starting seeds indoors is called Indoor Sow or Indirect Sow and these dates are when to sow seeds indoors in the spring or summer
    Transplant Transplant When to transplant bulbs or roots in the garden for spring
    Start Outdoors Start Outdoors Starting seeds outdoors is called Outdoor Sow or Direct Sow and these dates are when to sow seeds outdoors in the spring or summer
    Start Indoors Fall Start Indoors Fall Starting seeds indoors in the fall called Indoor Sow or Indirect Sow and these dates are when to sow seeds outdoors in the fall
    Transplant Fall Transplant Fall Transplant Fall-When to transplant bulbs or roots in the garden for fall
    Start Outdoors Fall Start Outdoors Fall Starting seeds outdoors in the fall is called Outdoor Sow or Direct Sow and these dates are when to sow seeds outdoors in the fall
    First Date: Feb-22 - Last Date: Mar-07
    First Date: May-02 - Last Date: May-30

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 after the 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 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 a 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
75 days
Fruit Size
1-2 inches
Full Sun
12 inches
24 inches
Sow Method
Indoor Sow
Planting Time
Sow Time
8-12 weeks BLF
24 inches
Pepper, Sweet, Golden Baby Belle Hybrid is rated 4.8 out of 5 by 9.
Rated 5 out of 5 by from Excellent producer! I had 4 of these plants last summer. I grew from seed. Excellent flavor and so easy to grow. Lots of peppers was able to freeze some.
Date published: 2019-01-21
Rated 5 out of 5 by from Tasty & Easy to Grow I bought these seeds twice last year and will this year, as well. They didn't do much the first year but I didn't try very hard. They are doing wonderfully this year! I have harvested at least 2 pounds (maybe 3) since about Sept. 15. They are very sweet, just the right size for a bite or 2 at a time and a pretty bright yellow. I will be planting for a third year (2019). They don't produce until September and beyond, here in N. Texas.
Date published: 2018-10-09
Rated 4 out of 5 by from Ok I planted 6 of these. They are slow to germinate and grow slowly at first compared to other pepper varieties. There seems to be variation among seeds. Some plants were very slow growing and remained small and produced smaller fruits. While others grew larger with fruit bigger than pics. Perhaps this is nature of hybrid, but variation concerns me along with the need to buy seed every year since variety is not stablized.
Date published: 2018-07-14
Rated 5 out of 5 by from Tasty Tomato This was my first time growing anything but the standard bell pepper. The plants took off and loved our garden ! Out if three plants I have gotten three gallon zip lick bags full so far , ( Sept) there are still many green peppers on them and I am leaving the plants til frost , hoping to get a few more . The taste is crunchy , sweet and delicious . Great for dipping, salad and eating plain . I even stir fry them in pasta . Will definitely order next year !
Date published: 2014-09-21
Rated 5 out of 5 by from Wonderful! I live on a third floor apartment that only gets 3.5-4 hours of sun in the summer (and 7 in the fall and spring.) With much less sun than required, I have already harvested 3 or 4 perfect peppers. My boyfriend loves these so much that he even eats them right off the plant!I have these planted in a 4 gallon container and they seem to be happy. About a month ago I had to leave town for two weeks so I asked a (non-gardener) friend to water my plants for me. He ended up having to leave town for a few days as well, thus leaving my plants unwatered. During that time (with 100°+ temperatures) I had an infestation of spider mites. When I returned, half of my garden had been wiped out. These peppers looked a little weakened but were still in fantastic condition! WIth a few days of regular waterings, they were thriving again. As always, my peppers produce little in the summer but are prolific in the fall when they receive much more direct sunlight. I will definitely be buying these in the future! Great Pepper!
Date published: 2011-07-31
Rated 4 out of 5 by from Love the taste of this one I really like this pepper! The taste is just superb. They are slow though! The seeds took forever to germinate compared to several pepper cousins. When they did come up, the tiny plants took their sweet time getting bigger. My mature plants are small, only about 2 feet max, so a couple got lost in shade lagging behind other plants. Luckily, I planted several and I am glad I did. Prolific fruit and a great sweet taste. Great tossed on the grill by itself or diced in garden salsa.
Date published: 2011-07-24
Rated 5 out of 5 by from Burpee does it again! I was looking for years for a replacement for the Jingle Belle Peppers Burpee turned me onto years ago but no longer carries. These Golden Baby Belle are a it!! Buroee sent the plants very late due to problems but these six plants rose to the occassion and produced hundreds of peppers. They are still producing a bowl full each day. I cannot keep up with freezing /eating them. Thank you Burpee for the outstanding performer!!
Date published: 2008-09-22
Rated 5 out of 5 by from Delicious and prolific This pepper quickly became my all time favorite. Very productive. We eat them freshly picked, in salads, and my favorite, roasted and stuffed with cheese. They have very few seeds, so I just cut a small slit in the side and throw them on the grill for a few minutes until the skins are slightly wrinkled and charred. Then we either eat them like that or slip a strip of cheese into the slit and let it melt for a minute or so, then sprinkle with a dash of salt and serve hot. The 8 plants we raised yielded hundreds of peppers well into the fall season and still had flowers on them when frost killed them in October
Date published: 2007-11-22
  • y_2019, m_10, d_12, h_22
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.13
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_9
  • loc_en_US, sid_prod000831, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_burpee