Bell pepper sweet. The best varieties of tall peppers How much does a medium-sized bell pepper weigh

Sweet, Bulgarian, lettuce, vegetable pepper, paprika - what names did this vegetable acquire during its historical journey from Central America to our region. In official sources, bell pepper is a type of capsicum from the nightshade family.

Archaeologists have found evidence that even 9 thousand years ago this vegetable plant could be found on the lands of modern Central and South America, where the wild type of sweet pepper is still found. From those parts for the first time came to Europe.
This happened, thanks to the well-known navigator and explorer of new lands, Christopher Columbus. It was he who brought sweet peppers from his legendary trip to America. True, at first the Europeans did not use the “new product” fresh, but preferred to make a fragrant spice from it - paprika.

The vegetable came to Russia in the 16th century through merchants from Turkey and Iran, so in Russian written sources you can find another name for this vegetable crop - Turkish pepper. Initially, the plant was used for medicinal purposes, calling it an "herbalist", and some scientists of the time considered it just a large false berry. Only in the 19th century, the inhabitants of the Russian state appreciated the high palatability of the vegetable and began to grow bell pepper for cooking.

Why is pepper called bell pepper?

The scientific name for bell pepper is Capsicum Annum. Translated from Latin, “capsicum” is a bag (the fruits of the plant look like a female accessory), “annum” is a year. So it turns out that sweet pepper is an annual that gives "fruit-handbags" once a year.

Why did pepper become known as Bulgarian? After all, even archaeological excavations show that the historical homeland of pepper is not Bulgaria. This misunderstanding is easily explained: the Bulgarians not only fell in love with a valuable vegetable for its excellent taste, they actively engaged in the selection of this crop and by the beginning of the 20th century achieved good results by breeding large, thick-walled and juicy varieties of this plant. It was the Bulgarian varieties of pepper that fell in love with the most, hence the name.

Bulgarian pepper: chemical composition

Bulgarian pepper is a low-calorie product, in 100 gr. vegetable contains only 26 kcal. Color also affects the calorie content: green sweet pepper will have the least effect on the slimness of the figure, since it contains the lowest amount of calories (20 kcal). There are also few proteins that make up the chemical composition of bell pepper - only 1.3 g. per 100 gr. total mass. In addition, pepper contains fats - 0.1 g, carbohydrates - 4.9 g, dietary fiber - 1.9 g, water - 91 g.

bell pepper vitamins

There is really a lot of water in pepper, but the vegetable juice is simply saturated with vitamins, especially ascorbic acid.

Pepper contains so much vitamin C that even lemon is inferior to it in this indicator.

Red and green fruits are superior to yellow bell peppers in terms of the volume of this vitamin. In red and green "handbags" 250-300 mg of "ascorbic acid" are hidden, but the Bulgarian yellow pepper contains only 150 mg of this substance.

In addition, the composition of bell pepper includes other equally useful vitamins:

In addition to vitamins, sweet peppers are also rich in minerals, such as iron (the largest amount: 600 mcg per 100 g), zinc, manganese, calcium, copper and others.

How much does a bell pepper weigh?

All the components that make up the fruit are given per 100 g, and having learned how much 1 bell pepper weighs, you can approximately calculate what vitamin benefit this vegetable will bring. The weight of the fruits of the plant depends on the variety. One sweet bell pepper of a small variety weighs about 50 grams, a medium one - 100 grams, and a large one - 150 grams. There are, of course, giant leguminous representatives of the nightshade family. The weight of one fruit of sweet pepper varieties such as King Kong, Kakadu F1, can reach up to 500 grams. Therefore, answering the question: how much does a Bulgarian pepper weigh, we can say that the run-up in this indicator is quite large and ranges from 50 to 500 grams.

Features of storing bell pepper

There are many ways to process sweet peppers: canning, drying, drying, freezing, and much more. But everyone knows that with such types of processing, most of the valuable substances contained in this product are lost. Recently, people who take care of their health have increasingly asked the question: how to keep bell pepper fresh for the winter so as not to destroy the entire storehouse of vitamins? Of course, the task is very difficult, because everyone knows that due to the delicate, juicy structure, this fruit quickly withers and does not withstand low temperatures.

Preserve all vitamins and minerals for as long as possible

To know how to store bell pepper at home for as long as possible, you need to be aware of several features of the ripening of this vegetable. When picking pepper, two degrees of maturity of sweet pepper are taken into account: technical and biological.

Technical ripeness is the period (approximately on the 60th day after planting) when the fruits are large and green. At this stage, vegetables are harvested selectively, once every 5 days. Sweet peppers that have reached technical ripeness can lie fresh for almost the entire winter, provided they are stored properly.

The fruits of the plant reach biological ripeness in 20-30 days after the technical ripening of the vegetable.
The fruits of bell peppers differ in different colors, there are a huge variety of them: yellow, orange, green, purple (in rare cases - black). During this period, the concentration of nutrients in pepper is the highest. However, this degree of ripeness is only suitable for fresh consumption, preservation or freezing. For those who are trying to find a way to keep bell peppers until the new year, a fully ripe vegetable is not suitable.

But, without exception, there are no rules. To please their loved ones with fresh bell pepper, having prepared a New Year's salad from it, some vegetable growers suggest waiting for the peppers to fully ripen on a bush, then dig it up and hang it upside down (tied up by the root) along with the fruits on an insulated balcony or in the basement. Before being determined for "wintering", a bell pepper bush should be treated with a 1% solution of copper sulfate.

It should be clarified that the storage place should not be cold (not lower than + 2 ° C), otherwise frozen pepper will turn out instead of fresh.

For the successful storage of fresh bell pepper, you must adhere to the following rules:

Another way to help solve the dilemma: how to keep bell peppers fresh in the refrigerator, wrap the fruit in paper and put it in a special vegetable tray. However, the most effective method is to “wrap” each pepper in cling film, which will not let in excess moisture and protect the vegetable from condensation, which often collects under the film.

If the sweet pepper is damaged, then it should not be wrapped either in paper or in polyethylene, as it will not lie for a long time anyway. Such vegetables should be cleaned and used immediately in cooking.

Freezing is the easiest way to process peppers.

The simplest solution to the problem of how to store bell peppers is freezing. All you need is a fresh, juicy vegetable and a freezer. There are no secrets related to how to freeze bell peppers for the winter.

As a rule, there are two ways to freeze bell pepper:

How much does a vitamin southern vegetable cost?

It is difficult to give an exact answer to the question of how much Bulgarian pepper costs, as it depends on many factors. Basically, the price of Bulgarian pepper depends on the season, variety, product quality, crop volume, as well as on the form of purchase: wholesale or retail. In winter, Bulgarian pepper “bites” especially strongly - the price for 1 kg of a vitamin product is about 150 - 200 rubles.

The calorie content of bell pepper varies depending on its variety.

In Russia, swallow pepper is cultivated on an industrial scale, but you can buy other varieties of this vegetable.

Bulgarian pepper is a variety of vegetable peppers, the Solanaceae family, is a low perennial subshrub. His homeland is South America, and in Russia he appeared in the 17th century. And what about Bulgaria? In this country, they were actively engaged in the selection of sweet peppers, having received large, slightly sharp fruits containing a minimum amount of hot capsaicin. Bulgarians' closest relatives are paprika and chili. Black pepper comes from India, and belongs to another family - to pepper, it is a spice, not a vegetable.

An interesting fact, the nightshade family gave mankind 3 more amazing products: tomatoes, eggplants and potatoes.

How many calories in bell pepper

• Sweet green pepper 26 kcal
• Sweet red pepper 31 kcal
• Sweet yellow pepper 29 kcal
• Bulgarian pepper varieties Swallow 27 kcal

Useful properties of sweet pepper

You just need to remember about the property of vitamin C to break down during heat treatment, it is most useful to crunch a slice of fresh pepper. Despite the high content of carbohydrates, this vegetable can be consumed with diabetes.

How to choose sweet pepper

Bulgarian pepper quickly deteriorates during long-term storage, probably, beautiful imported fruits undergo chemical treatment before they reach the store counter. In any case, they need to be thoroughly washed at home before cooking.

The domestic swallow is several times cheaper, but it appears on sale only in the season, at the end of summer - the beginning of autumn. These fruits are very poorly stored.

When choosing a pepper, pay attention to its peel: it should be smooth, and the pepper itself should be juicy and elastic. Dark spots and softening on the fetus are unacceptable. The stalk of a good pepper is green and juicy, not dried out.

What to cook with bell pepper

Bulgarian pepper is suitable for cooking many dishes. It is eaten raw in salads, baked, stuffed, added to first and second courses. They prepare spins for the winter with him.

- a favorite dish of Russian housewives, which fits perfectly into the principles of proper and healthy nutrition. The combination of meat with vegetables is an excellent solution for a high-quality, healthy and tasty lunch. The calorie content and benefits of this dish can vary greatly depending on what goals are pursued during cooking.

Stuffed Pepper Recipe

There are an incredible variety of options for preparing stuffed peppers, only the key ingredient remains unchanged - sweet bell pepper. The filling depends on taste and imagination. You can cook both traditional peppers with meat, and its vegetarian version stuffed with vegetables and mushrooms.

Consider the most traditional recipe for this dish with meat filling for 4 servings:

• Bulgarian pepper - 8 pcs.
• Vegetable oil - 1-2 tablespoons for frying

For filling:

• Minced meat - pork and beef in equal proportions 300 gr
• White rice - half a cup
• Onion - 1-2 pieces
• Salt and pepper (freshly ground) to taste

Sauce:

• Tomato paste - 3 tablespoons
• Sour cream - 3-4 tablespoons
• Vegetable oil - 1-2 tablespoons

Wash the pepper, remove the seeds, lightly fry. Alternatively, instead of frying, you can scald the peppers with boiling water, this is done to make the vegetable soft and reduce the stewing time. Be very careful while roasting as the peppers will splatter a lot. In minced meat, add rice, pre-cooked until half cooked, finely chopped onion, salt and pepper.

We stuff the peppers. Fry the tomato paste, combine with sour cream, if necessary, you can add a little water so that the sauce is not too thick. Put the peppers in the sauce and simmer until tender.

Stuffed peppers are stewed in tomato and sour cream sauce. It turns out a tasty and quite high-calorie dish.

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The benefits of stuffed peppers

Stuffed peppers are a good option for an afternoon meal. For stuffing, as a rule, they take bell pepper. The color of the pepper does not matter. It can be green, yellow, red. Multi-colored peppers give the dish brightness and appetizing.

What is the benefit of pepper itself?

• excellent source of vitamins A, E and C and group B
• contains a variety of trace elements: potassium and sodium, as well as phosphorus, zinc, iron, iodine, calcium and magnesium
• low glycemic index - 15
• low calorie, 27 kcal per 100g.
• the minimum amount of carbohydrates is 7 gr.
• source of fiber and dietary fiber

In finished form, of course, pepper loses some of its beneficial properties. Therefore, it is recommended to use gentle heat treatment methods.

Stuffed peppers can be steamed or baked, beforehand, the minced meat can be brought to half-cookedness and only then stuffed with peppers.

The combination of vegetables and meat is considered by nutritionists to be the most correct. Thanks to this combination, the load on the digestive tract and pancreas is reduced. The dietary fiber contained in peppers will contribute to normal digestion.

How many calories are in stuffed peppers?

Stuffed peppers are a multi-component dish, and this should be taken into account when calculating the calorie content, and the method of preparation is also taken into account. Traditionally, peppers are cooked by stewing in a sauce.

Dish - Calories - 100 gr - Proteins - Fats - Carbohydrates:

• Peppers stuffed with minced pork — 204 — 11 — 14 — 3 7
• Peppers stuffed with ground beef — 113,3 — 7 7 — 5 — 43
• Peppers stuffed with minced beef and pork — 100 — 2,1 — 0,2 — 21
• Peppers stuffed with minced turkey — 75 — 16 — 2 0 — 6 1
• Peppers stuffed with minced chicken with zucchini — 80 — 5,300 — 2,1 — 10,2
• Peppers stuffed in tomato-sour cream sauce — 121 — 6,5 — 8,1 — 8,3

Based on 100 grams, the calorie content seems low, but do not forget that the finished pepper will weigh much more, and a serving is usually at least 2 pieces. On average, in finished form, one pepper is 140-180 gr.

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Stuffed peppers in the diet of those who follow the figure

The menu of those who follow the figure and are currently in the process of losing weight does not exclude the use of this delicious dish.

However, you should follow a few rules so as not to harm the figure:

• for the filling, choose lean meats, turkey, rabbit, chicken, or lean beef are best
• cook for a couple
• exclude rice or replace with brown unpolished
• stop roasting peppers
• exclude sour cream from the sauce, or replace it with a product with a low fat content
• do not fry tomato paste in oil

The main calorie content is provided by the filling and the method of preparation. The most low-calorie fillings are obtained from white meat, namely chicken, rabbit, turkey. These little tricks can make the dish not only tasty, but also dietary. When cooking, it is better to use dishes with a non-stick coating, this will make it possible to refuse the use of vegetable oil.

If, even despite the non-stick coating, the products begin to burn, then you can first grease the surface with oil, using a culinary brush for this, so as not to overdo it with the required amount of oil.

Changes in the calorie content of pepper and the content of nutrients in it during cooking

During heat treatment, pepper almost completely retains the content of B vitamins and minerals, but most of the vitamin C is destroyed. If the pepper is boiled, then some of the nutrients and biologically active substances pass into the broth. Changing the cooking method affects not only the calorie content of the dish, but also the retention of nutrients in it.

Alternatively, you can cook a very tasty pepper baked in the oven or on the grill. In most cases, it is prepared without adding oil.

But when baking, a significant part of the water is lost, so the concentration of nutrients increases. Roasted peppers contain about 35-40 calories.

During heat treatment of products, from 25% to 90-100% of vitamins are lost.

The smallest loss occurs when steaming, while the calorie content is reduced by 4-6 Kcal.

The conclusion is simple: less cooking time - more benefits.

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Sweet pepper is a heat-loving, annual plant grown in America. Rated for its unique taste and high vitamin content.

The best varieties of sweet pepper for open ground.

Lilac bell

A supernatural variety of sweet peppers. The plant reaches a height of 50 cm. Fruits weighing 100-150 g, wall thickness - 6-7 mm, cone-shaped, unusual purple-cherry color, tender and juicy. We recommend using this variety for drying, freezing and cooking lecho.

Smooth Cambi

This is a type of sweet pepper from Bulgaria. The plant is 40 cm high. The fruits are unusually beautiful, spherical, bright, red and burgundy, weighing up to 150 g, thick-walled (10 mm). Great for stuffing and preserving, and even this variety can rightly be called the king of the grill.

big papa

The fruits are cylindrical, as they ripen, the color changes from purple to brownish red. Fruit weight 100 g, wall thickness 7-8 mm. The sweet pepper variety is very vigorous, resistant to disease and stressful weather conditions.

Sir

Unrivaled quality and potency in the early ripening large berry sweet pepper market. Plant powerful, well deciduous, 50-60 cm in height.

• wide-cone large fruits;

• weighing 250-300 g;

• thick-walled (7-9 mm).

Juicy pulp, fragrant, sweet. As they mature, they change color from green to dark cherry. Productivity is consistently high. The variety is resistant to low light, resistant to cold.

Mercedes

An early maturing Polish variety of sweet peppers. The plant reaches a height of 60-70 cm. Up to 20 cylindrical fruits are formed on one shrub, 13-15 cm long, 6-8 cm wide, 180-220 g in weight and 7-8 mm in wall thickness. At biological maturity, the color of the fruit is red. The pulp is sweet, juicy, very fragrant. High-yielding variety of universal purpose.

Varieties of early ripe bell pepper

Early, which allows you to get a good harvest in a short time. Such varieties are suitable for growing in northern latitudes. The most popular among them are:

• Martin- medium-early variety of greenhouses and film shelters. The fruits are cone-shaped up to 80 g. The wall thickness is 5-6 mm. At biological maturity, the fruits are red.
• is an early maturing variety intended for shelters. The fruits are cone-shaped up to 90 g. The wall thickness is 6-7 mm. In technical ripeness, the fruits have a characteristic whitish color, and in biological maturity they are red.

• Madonna F1- early hybrid with cuboid fruits. Their mass reaches 200 g. The wall thickness is 6-7 mm. At biological maturity, the fruits are yellow.
• Dwarf is an early variety with a short stem (up to 40 cm) and dense flat cone-shaped fruits (up to 80 g). In technical maturity it is yellowish.
• Winnie the Pooh- an early variety with a small stem of 30 cm. It is intended for open ground and film shelters. Its small fruits (up to 50 grams) are characterized by peaceful ripening.

The best varieties of bell pepper for Siberia

Siberian summer is short: 70-80 days. The climate is sharply continental, the cold snap is sharp and sudden. For Siberia, it is necessary to choose zoned, i.e. climate-adapted varieties:

• Kolobok- early pepper, bush compact, short. The fruits are thin, thick-walled (9 mm), weight up to 90 g.
• Topolin medium-early. Ripening time - 110 days. Peppercorns are elongated, dark red, thin-walled, but weighs 150 g. The bushes are tall. Pepper is not sick.
• viking- productive pepper. Its fruits fully ripen in the garden. The plant has a height of up to half a meter. Productivity can reach 5 kg/m2.

• Moneybags- medium early. Its peculiarity is in a large amount of pepper (up to 250 g). The wall of the pepper is up to 8 cm, and the yield is unusually high - 5 kg/m2. The variety is very fruitful, each fruit is 160 grams, 3.8 kg can be harvested from each meter.

Varieties for greenhouses

When growing a crop indoors, it should be understood that the slightest non-compliance with farming techniques can erase all the advantages of a variety. We offer you the best of the best varieties and hybrids, the characteristics of which have been improved by breeders:

• Apricot favorite. An early maturing variety of sweet peppers with consistently high yields. It is intended for growing in a greenhouse, but many gardeners have been very successful in planting it outdoors. The bush is low, the entire height is 40-50 cm. The fruits are conical in shape, smooth and shiny in appearance, with a wall thickness of 7 mm. In the period of technical ripeness, peppers are light green, biological - bright orange.
• Agapovsky. High yielding early maturing variety. A medium-sized compact bush grows to a height of 60-80 cm. The fruits are quite large, smooth, slightly ribbed, prismatic. During technical maturity they are dark green, biological - bright red. The wall thickness of the pepper is 5-7 mm.
• Atlant. Mid-season highly productive hybrid of sweet pepper. Since the height of the plant does not exceed 80 cm, it is ideal for growing in low film greenhouses. Fruit form - elongated, cone-shaped, glossy in appearance, the fruit in the period of technical maturity, green, ripening, becomes bright red. Wall thickness 4-5 mm.

• Belladonna F1 is a very early variety. Ideal for growing in greenhouses: made of glass and film. The height of a medium-sized bush is 60-80 cm. The color of fruits of technical maturity is greenish-white, biological - light yellow. Fruit shape - cuboid, glossy in shape, smooth. Wall thickness 5-7 mm.
• . A mid-season high-yielding variety has such a name by right. The height of a powerful sprawling bush is 50-70 cm. The color of fruits of technical maturity is light green, biological - intense red. The shape is conical with a wall thickness of 5-7 mm.

Where do you think is the best place to grow bell peppers?

In the open groundin the greenhouse

Varieties for the middle belt

In the open ground of the middle zone of Russia, early hybrids and varieties of sweet pepper are planted, forming fruits in the shortest possible time. This is due to the fact that the regions are cool in summer and there are not many warm days.

Asti

A superb large-fruited early choice of Italian cuisine. It is used for cultivation not only in the middle zone of Russia, but also in Western Siberia. Well adapted for lowering the temperature in the air and cold drops on the ground. A compact bush, low in open areas, can reach a height of 50-60 cm, in greenhouses - 70 cm. The fruits have a regular cubic shape, juicy, with thick greenish-yellow skin. The vegetation period does not exceed 100 days. During the harvest period, the weight of one pepper is 200-250 g with a wall thickness of up to 1 cm.

arap

The variety is intended for cultivation in greenhouse conditions and in open areas of the garden under a protective coating. The plant does not exceed a height of 70 cm, therefore it belongs to the category of undersized. "Arap" refers to early ripening varieties with a full vegetative period of 110 days. The fruits have the shape of a cone, during growth they are painted in purple, in full maturity - red. The average weight of one pepper is 90-110 g, the wall thickness is up to 6 mm.

The main distinguishing characteristics of this grade are the universal use in cooking and the total resistance to VTP. Up to 4-5 kg ​​of sweet and juicy fruits are harvested from one "Arap" shrub.

antiquary

Red sweet Bulgarian pepper recommended for cultivation in the central strip of Russia. The variety Antikvar belongs to the category of medium plants, during the end of growth it can reach a height of 1.2 m. It gives good yields (up to 9-10 kg 1 m2) in greenhouses and under film shelters. Fruits are painted in rich red color, have the correct form of a prism. The skin is thick and glossy. The average weight of one Antiquarian pepper is 250 g. With a wall thickness of at least 5 mm.

Annushka

A beautiful yellow pepper that has a regular prism shape and a sweet, juicy taste. The plant belongs to the category of middle age, early ripening. The first harvest can be harvested already on the hundredth day after the seed has hatched. The weight of one pepper in the period of full maturity can reach 130-150 g, and the dense wall does not become thicker than 5-6 mm. In the months of harvest, you can harvest up to 10 kg of fruit from 1 m2.

boyar

An early ripening variety of sweet bell pepper, bred by breeders, especially for the regions of central Russia, is adapted from low temperatures in the air and soil and is resistant to Fusarium. The bush is compact, when growth stops altogether, it does not exceed 65-70 cm. The fruits are green during ripening, while at biological maturity they are red. The weight of one boyar pepper is from 100 to 160 grams. From 1 m 2 during the harvest period, you can remove up to 5 kg of fruit.

Harvest varieties

Here are descriptions of fruitful varieties of pepper:

• Tenderness. The ripening period of the variety is 110-120 days. The bush is medium in size, semi-spreading, up to 80 cm high. The fruits are red, elongated-pyramidal, juicy, with thin skin. Fruits weighing up to 100 g. Yield - up to 2 kg. This is one of the best varieties of pepper, but it is recommended to grow in film and glass greenhouses.
• Corvette. The ripening period of this early pepper is 90-110 days. The plant is semi-spreading, medium height, height 60-70 cm. High-yielding with fruits weighing 60-80 g. Fruits are cone-shaped, smooth, bright red. Recommended for outdoor cultivation. Suitable for canning, fresh is used.
• Lemon Miracle. This early sweet pepper variety takes about 110-115 days from emergence to fruiting. The plant is tall, the bush can reach 1 m in height. The fruits are large, rectangular, golden yellow. Weight reaches 180 g. It tolerates adverse weather conditions well, resistant to certain diseases. Suitable for growing outdoors and under film shelters. Used for salads, good for fresh consumption.

• Latino. Approximately 100-110 days pass from the appearance of shoots to ripening. The height of the bush is up to 1 m. The fruits are red, cuboid, reaching 200 g. Depending on the growing conditions, the yield is up to 14 kg / m2. The variety is intended for growing in a greenhouse. Resistant to tobacco mosaic disease and potato virus. It is mainly used in salads suitable for fresh consumption.
• Prince Silver. 90-110 days pass from germination to full maturity. Plant of medium size, 45-68 cm in height. The fruits are conical, red, the average weight is 95 g. The yield of one plant is up to 2.6 kg. This one of the best varieties of early pepper is recommended for cultivation in film greenhouses suitable for open ground. Resistant to complex diseases. Used in fresh salads.

Varieties for the Urals

We have prepared for you a list of sweet pepper varieties that are best suited for growing in the Urals:

• Yellow bull, Red bull. These early varieties differ only in fruit color. As you might guess, the first type of fruit is yellow, the second is red. They are very large, have the shape of a prism with a ribbed surface. The bushes on which peppers ripen are quite tall and strong. The main value of both varieties is a very high yield and a good presentation of the fruit.
• Merchant. Peppers of this variety are very fragrant and juicy. However, it has many other advantages: the variety ripens early, with sweet large red fruits resembling a cylinder in shape. The height of the bush is up to 85 cm. Pepper continues to ripen on it until it falls. In addition, the variety tolerates temperature fluctuations well, which is important for the Ural region.
• Montero. On a tall bush (about 120 cm) of the Montero variety there are large scarlet fruits, the mass of which can grow up to 250 g when grown in a greenhouse or under a film.

Varieties of thick-walled bell pepper

The thicker the wall of the fruit, the more profitable the cultivation of a particular variety. Varieties with a pericarp thickness of 6 mm or more are considered thick-walled. Pepper varieties sweet thick-walled for open ground.

red giant

A variety of medium maturation, characterized by a high yield (7-8 kg per bush). It is distinguished by large cubic fruits (20 x 10 cm), red-crimson with fleshy walls (thickness 6-10 mm). The weight of one fruit is 250-300 g. The fruits are distinguished by high palatability: the taste of Red Giant pepper is sweet, rich. The fruits are good both for fresh consumption and for a variety of preservation. Bushes of plants are powerful, height up to 1.2 m. Harvest - up to ten fruits from a bush. This type of pepper is adapted for open ground, but it is also suitable for growing greenhouses.

fat man

The thickness of the pericarp of the fruits of this middle class variety is 9-10 cm. The fruits are prismoid, with a pronounced glossy sheen. Like the previous one, this variety is suitable for growing in the ground and for greenhouse plantings. The optimal planting period for seedlings is the end of May. The best yield is observed with a planting pattern of 40x60 cm. Shrubs maximum 50-55 cm, rather sprawling. Under favorable conditions, you can collect up to 4.5 kg from one square.

ox ear

A hybrid developed specifically for growing in open soils in seedlings. It is highly immune to many of the viral diseases that affect other types of sweet peppers.

• diameter 6-8 mm;

• fruit length - up to 16 cm;

• weight - 150-200 g.

Ripe fruits have a rich bright red color with a glossy sheen. The walls of the fetus retain their density for a long time, they are not damaged during transportation. During the ripening period, the shrubs reach a height of 0.7 m. From one bush you can get 2-3 kg of pepper.

fat baron

This variety has a high yield (from one square you can collect up to 7 kg of pepper). Fat Baron pepper contains an increased amount of vitamin C (up to 155.7 mg per unit). The fruits are distinguished by a beautiful conical cylindrical shape, the yield is 8-9 pieces per bush. Fat Baron is a pepper variety up to 245 grams and a bush of a meter height. Baron's thick bushes are stretched, spherical, with thick stems. The height of the bush rarely exceeds 0.5 m.

Thick Baron is one of the record holders for wall thickness (9-10mm). The average fruit weight is 250-300 g. There are cases of growing samples weighing up to 500 g.

Video

You can also watch a video where they will tell you how to properly grow bell peppers.

When choosing planting material for planting, it must be remembered that each plant in open areas or under film and carbonate cover requires an individual approach. Pay attention to the description of the variety on the package, consult with experienced gardeners, farmers on proper care and nutrition of sweet peppers.