Wisconsin Lakes Pepper

Developed in the 1950s at the University of Wisconsin at Madison by Professor O. B. Combs. Great choice for an early maturing bell pepper. Reliable yields of thick-walled, 4-6 oz. fruits that ripen from green to red.

• Packet 25 Seeds
• 75-85 days from transplant
• Organic
• Thick walled fruits grow to 4-6 ounces
• Sweet pepper
• Fruits ripen to red
• Good for short seasons

This variety works for:

• Fresh eating
• Roasting
• Salsa

This pepper is: SWEET

Bell peppers are sweetest when they mature to their full red, but the crunchy green flesh is a great addition to many savory dishes. You can stuff peppers with quinoa, rice, or a mixture of cheese and beans and bake or cook diced pepper with eggs.

Roast your red peppers over a burner or under a broiler, then peel and puree with hummus or slice and add to grilled eggplant and mozzarella sandwiches with fresh basil.

Instructions - Sow seeds indoors ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.

• Start Indoors: 8 weeks before last frost
• Germination: 14 Days
• Plant Outdoors: 12-24” Apart
• Light: Full Sun