Introduced in 1828, California Wonder quickly became the staple bell pepper for a reason! A perfect stuffing pepper that is large, thick-walled, tender, and sweet. This classic green bell pepper eventually matures into a deep red.
Sweet and mild peppers are perfect for stuffing, frying, and roasting in your favorite savory dishes. This pepper can be eaten raw in salads or salsas.
Start seeds indoors eight weeks before the last frost date. When seedlings have three to four true leaves, harden off and transplant to the garden after last frost date, when evening temperatures reach 60°F. Plant seedlings in a sunny area and water well.
You can pick California Wonder peppers once they reach full size—about 3 to 4 inches—but they will be sweeter if you wait until they turn red. Cut the fruits from the plant rather than pulling them to avoid breaking the stems. Picking smaller peppers early in the season often provides a longer, more prolific harvest.
Choose fruit from the most vigorous plant. Allow the chosen fruit to remain on the plant until it becomes completely ripe and begins to wrinkle. Cut off the pepper, then remove seeds by hand. Inspect seeds and remove any that are damaged or discolored, then spread them out on paper towels or newspaper to dry in a warm area out of direct sunlight. Turn the seeds every couple of days to make sure the bottom layer is drying as well. Store seeds in a cool, dry area for up to four years.