Kitchen Pepper
Stuffing Scotch Bonnet is listed for its lobed fruit and fruity flavour in filled peppers, chopped salads and sauces. Check the heat of a small amount before using whole peppers or preparing a large batch.
CASA VERDE · HEAT PROFILE
Mild
- Sweet
- Mild — this variety
- Medium
- Hot
- Super hot
Scoville range awaiting confirmation.
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.
No numeric marker is shown without a sufficiently clear range. For bundles, the highlighted categories refer to the different varieties.
A Scoville range has not been listed for this variety.
Shop all pepper seeds in Canada
- Origin
- Caribbean
FROM GARDEN TO KITCHEN
Stuffing Scotch Bonnet, from seed to supper.
Try baked bites, a fresh relish or a tomato-based sauce. Heat is unverified for this seed line: check a small piece before choosing the amount.
01 / FILL AND BAKE
Little pepper bites, served warm.
If the heat suits you, halve and core the peppers, then fill with cooked rice and ricotta. Bake until tender with a lightly browned filling.
02 / CHOP A FRESH RELISH
A spoonful beside rice and beans.
Finely chop a little pepper with onion and lime juice. Serve the fresh relish on the side, adding more pepper only after checking its heat.
03 / SIMMER A SAUCE
Tomato sauce with a pepper accent.
Cook a small amount of pepper with tomatoes and onion, then blend to your preferred texture. Spoon over roasted vegetables and adjust the pepper to taste.
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.
Fruity pepper for cooking
Stuffing Scotch Bonnet pepper seeds
Stuffing Scotch Bonnet is listed for its lobed fruit and fruity flavour in filled peppers, chopped salads and sauces. Check the heat of a small amount before using whole peppers or preparing a large batch.
At a glance
Crop
Capsicum chinense
Fruit
Lobed pods; red fruit in catalogue photos
Kitchen role
Filled peppers, sauces and relish
Heat
Mild catalogue category; actual lot heat unmeasured
Why grow it?
Use the shape for small filled portions, or chop the flesh into a sauce or relish. The name alone does not establish a measured heat level or a verified breeding history.
In the kitchen
- Small filled portions: Halve and deseed the pods. Add a cheese or cooked-grain filling and bake until the pepper is tender and the filling is hot.
- Sauce or relish: Begin with a small amount and adjust to taste.
- Fresh salad: Finely chop and distribute through a larger dish after checking the heat.
- Handling: Wear gloves when cutting peppers and avoid touching your eyes.
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: Allow fruit to reach its ripe colour. Warmth and the length of the season affect ripening; no fixed maturity date is confirmed for this lot.
Explore the catalogue
Pepper seeds CanadaPepper germination guideCommon questions
Is it guaranteed heatless?
No. Mild is the catalogue category, not a laboratory result. We have not verified an exact Scoville range for this seed lot.
Can I substitute any Scotch Bonnet?
No. Other Scotch Bonnet varieties can be very hot. Check the variety and the heat before deciding how much to use.
Can I grow it in a short season?
Start indoors and provide a warm, sheltered site. A long warm season or protected growing space may be needed for ripe fruit; an early harvest is not guaranteed.
Seed note: exact seed-line identity, breeding history and heat have not been independently confirmed. Grower conditions and individual plants can affect the harvest.
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.
