Kitchen Pepper
Hungarian Cheese peppers have a squat, ribbed shape suited to small stuffed portions. Use their sweet flesh in baked pepper cups, roasted wedges or crisp chopped salads.
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
- Harvest timing depends on the colour selection and growing conditions
- Germination
- 25-29 C; allow 7-14 days
- Heat
- 0 SHU
- Type
- Capsicum annuum sweet pepper
- Plant habit
- Compact sweet stuffing pepper
- Seed line
- Seed line not confirmed
- Origin
- Hungarian pimento type
- Best for
- Stuffing, pickling, roasting, fresh snacks
- Packed for
- Packed for 2026
A practical sweet pepper for Canadian gardens; start indoors 8-10 weeks before transplanting.
FROM GARDEN TO KITCHEN
Hungarian Cheese, from seed to supper.
Three serving ideas for these squat sweet peppers: baked, roasted or freshly chopped.
01 / FILL AND BAKE
Small peppers, a creamy filling.
Remove the tops and cores, then fill with cooked rice and ricotta. Bake until the peppers are tender and the filling is hot throughout.
02 / ROAST AND SPREAD
Roasted peppers on crisp toast.
Roast the peppers until tender, then cut into strips. Layer over white bean spread on toasted sourdough for a simple lunch or starter.
03 / CHOP INTO A SALAD
Sweet crunch with chickpeas.
Toss chopped fresh peppers with cucumber and cooked chickpeas. Add lemon juice and olive oil for an easy side or a light lunch.
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.
Sweet stuffing pepper · 10+ seeds per packet
Hungarian Cheese pepper seeds
Hungarian Cheese peppers have a squat, ribbed shape suited to small stuffed portions. Use their sweet flesh in baked pepper cups, roasted wedges or crisp chopped salads.
At a glance
Crop
Capsicum annuum
Shape
Flattened, ribbed pepper
Kitchen role
Stuffing, roasting and fresh eating
Packet
10+ seeds
Why grow it?
The broad, shallow shape makes a useful vessel for cheese or grain fillings. Cut a cap from the top or halve the fruit, depending on its size, and keep the filling in proportion to the pepper.
In the kitchen
- Stuff: Fill with cooked grains or cheese and bake until the pepper is tender and the filling is hot.
- Roast: Cut into wedges and roast for sandwiches or a vegetable plate.
- Serve fresh: Dice into salads or slice for a dip.
Growing and harvesting
- Start indoors: Provide warm seed-starting conditions and bright light after emergence.
- Transplant: Harden plants off and wait until frost risk has passed and the soil and nights are warm.
- Site: Choose full sun, well-drained soil and steady moisture.
- Harvest: Pick firm, well-sized fruit. Ripe colour depends on the selection; the catalogue photos show yellow fruit, but we do not promise a yellow-to-orange-to-red sequence.
Explore the catalogue
Pepper seeds CanadaPepper germination guideNo-Heat Pepper PackCommon questions
Does every fruit change from yellow to orange to red?
No. Hungarian Cheese includes separate colour selections. The exact named selection in this seed lot has not been confirmed.
Is it open-pollinated?
The seed line is not confirmed. Hungarian Cheese types include F1 hybrids, so we cannot promise that saved seed will reproduce the same plants.
When will it be ready?
Timing depends on the selection, harvest stage and growing conditions. Start indoors and plan around your local frost dates rather than a fixed harvest deadline.
Seed note: fruit colour, size and maturity depend on the seed line and conditions. This listing does not certify a particular breeder selection.
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.
