Collector Pepper
Sweet, bell-shaped peppers with cream and purple markings that change as the fruit ripens. Grow Blot for colourful salads, stuffing and roasting.
CASA VERDE · HEAT PROFILE
Sweet
- Sweet — this variety
- Mild
- Medium
- Hot
- Super hot
Understanding the heat
A diamond marks the midpoint of a listed range, or the listed value when only one number is given. An arrow marks a stated limit. These are variety guides, not measurements of our seed lot. This guide uses unequal numerical bands: sweet 0; mild up to 10,000; medium 10,000–50,000; hot 50,000–800,000; super hot from 800,000 SHU (display capped at 3 million). Heat varies between fruits and with growing conditions.
Shop all pepper seeds in Canada
- Packet
- 10+ seeds per packet
- Maturity
- Allow the blotched fruit to develop warm ripe colours
- Heat
- 0–0 SHU
- Plant habit
- Compact plants; suitable for well-drained containers
- Origin
- Eastern Europe
FROM GARDEN TO KITCHEN
Colour for the board, sweetness for the pan.
Serve Blot fresh to show its mottled skin, or cook it for sweet pepper flavour. Try crisp strips, a filled pepper half or a simple skillet side.
01 / SLICE FRESH
Let the colours do the talking.
Cut into strips and serve with hummus, or add to a salad. Fresh preparation keeps the pepper’s crunch and distinctive skin markings on display.
02 / STUFF & BAKE
Make the pepper part of supper.
Halve lengthwise, remove the seeds and fill with cooked rice, tomato and mushrooms. Bake until the pepper is tender and the filling is hot.
03 / SAUTÉ
A sweet side for everyday meals.
Slice into strips and sauté with onion until softened and lightly browned. Serve beside eggs, grains or a sandwich.
AI-generated culinary illustrations. Serving inspiration, not photographs of our harvest. Select a photo to enlarge.
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
- Heat: No heat, with 0 Scoville Heat Units (SHU).
- Origin: Associated with Eastern Europe. This describes the variety’s background, not where this seed lot was produced.
- Appearance: The medium-sized, bell-shaped pods begin with unique creamy-white and purple blotches that blur as they mature. They then ripen to a final golden sunset of orange, yellow, and red hues.
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Culinary Uses:
- Fresh: Its sweet flavor and crunchy texture make it excellent for salads and snacking.
- Stuffing: The pods are large enough for stuffing with various fillings.
- Roasting/Frying: The sweet flavor is enhanced by cooking and is great in sauces or dips.
- Paprika: It can be dehydrated and ground into a sweet, flavorful paprika.
- Growing: Compact plants can suit containers with drainage and regular watering. Provide warmth and sun; compact growth does not mean frost or poor-weather resistance.
Growing and harvest: Start seeds indoors 8–10 weeks before your last expected frost. Harden plants off gradually, then plant outside after frost risk has passed and soil is warm. Keep soil evenly moist and well drained. The cream and purple markings change as the fruit develops warmer colours. Allow time on the plant for ripening; colour patterns vary between fruits.
Cook your harvest
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
