HeirloomContainer OK

Peter Pepper

Capsicum annuum 'Peter Pepper'

A quirky heirloom pepper famous for its amusing phallic shape that never fails to get a reaction from gardeners and guests alike. Beyond the novelty factor, these peppers pack medium heat and a distinctive flavor that works well in salsas and hot sauces. This Texas heirloom is a conversation starter that adds both heat and humor to any pepper garden.

Harvest

85-95d

Days to harvest

📅

Sun

Blossom-End Rot of Tomato

☀️

Zones

4–11

USDA hardiness

🗺️

Height

1-3 feet

📏

Planting Timeline

Zone:

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Start Indoors

Transplant

Harvest

Start Indoors

Transplant

Harvest

Showing dates for Peter Pepper in USDA Zone 7

All Zone 7 pepper →

Zone Map

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Peter Pepper · Zones 4–11

What grows well in Zone 7? →

Growing Details

Difficulty

Moderate

Spacing18-24 inches

SoilWell-draining sandy loam, tolerates poor soils

pH6.0-7.5

Water1-1.5 inches per week, allow soil to dry slightly between waterings

SeasonWarm season

FlavorMedium heat (5,000-30,000 Scoville) with earthy, slightly smoky flavor

ColorRed when mature, green when young

Size3-4 inches long, 1 inch wide

Zone-by-Zone Planting Calendar

Zone	Indoor Start	Transplant	Direct Sow	Harvest
Zone 3	April – April	June – July	—	September – October
Zone 4	March – April	June – June	—	September – October
Zone 5	March – March	May – June	—	August – October
Zone 6	March – March	May – June	—	August – October
Zone 7	February – March	April – May	—	August – October
Zone 8	February – February	April – May	—	July – September
Zone 9	January – January	March – April	—	June – August
Zone 10	January – January	February – March	—	June – August

Complete Growing Guide

Light: Blossom-End Rot of Tomato, Pepper, and Watermelon. Soil: Clay, High Organic Matter, Loam (Silt), Sand. Soil pH: Acid (<6.0), Alkaline (>8.0), Neutral (6.0-8.0). Drainage: Good Drainage. Water: KAP-sih-kum AN-yoo-um. Height: 1 ft. 0 in. - 3 ft. 8 in.. Spread: 0 ft. 6 in. - 1 ft. 0 in.. Spacing: 12 inches-3 feet. Growth rate: Medium. Maintenance: 'Aurora', 'Basket of Fire', 'Black Pearl', 'Buena Mulata', 'Calico', 'California Wonder', 'Candelabra', Cerasiforme Group, 'Chilly Chili', Conioides Group, 'Early Jalapeno', Fasciculatum Group, Grossum Group, 'Hot Returns', Longum Group, 'Mad Hatter', 'Purple Flash', 'Sweet orange', 'Sweet Sunset'. Propagation: Seed. Regions: Coastal, Mountains, Piedmont.

Harvesting

Fruits are a non-pulpy berry and vary considerably across cultivars. Some are long, thin, bright red, and spicy; others are thick, large, and sweet-tasting; others still are small and in ornamental shapes and colors, grown as decoration.

Color: 'Aurora', 'Basket of Fire', 'Black Pearl', 'Buena Mulata', 'Calico', 'California Wonder', 'Candelabra', Cerasiforme Group, 'Chilly Chili', Conioides Group, 'Early Jalapeno', Fasciculatum Group, Grossum Group, 'Hot Returns', Longum Group, 'Mad Hatter', 'Purple Flash', 'Sweet orange', 'Sweet Sunset'. Type: Berry. Length: 1-3 inches. Width: < 1 inch.

Garden value: Edible, Good Dried, Showy

Harvest time: Summer

Bloom time: Summer

Edibility: Fruits edible, but spiciness is unpredictable in intensity.

Storage & Preservation

Fresh Peter Peppers store best at room temperature for 7-10 days, developing deeper flavor and heat as they continue to ripen. For longer storage, refrigerate unwashed peppers in a perforated plastic bag in the crisper drawer for up to 3 weeks. Avoid storing in sealed containers, which trap moisture and promote rot.

For preservation, Peter Peppers excel at drying due to their relatively thin walls. String whole peppers together and hang in a warm, dry, well-ventilated area for 3-4 weeks until completely desiccated. Once dried, grind into powder for a smoky, medium-heat seasoning blend.

Freezing works well for peppers destined for hot sauces or cooking – simply wash, remove stems, and freeze whole in freezer bags. The unique shape makes them perfect for pickling, creating conversation-worthy jars that maintain their form in brine. Ferment Peter Peppers with garlic and salt for 2-3 weeks to create complex, probiotic-rich hot sauces with enhanced umami flavors.

History & Origin

Origin: Tropical North and South America

Advantages

+Disease resistance: Deer, Drought, Heat
+Attracts: Songbirds
+Wildlife value: Birds are immune to the capsaicin in peppers and can safely eat the fruits with no ill effects. Therefore, these plants may attract birds. Host plant for Potato Tuber Moth.
+Edible: Fruits edible, but spiciness is unpredictable in intensity.

Companion Plants

Plant Together

Basil

Repels aphids, spider mites, and thrips while potentially improving pepper flavor

Marigolds

Deters nematodes, aphids, and whiteflies with natural compounds

Tomatoes

Share similar growing conditions and pest management strategies

Oregano

Repels cucumber beetles and provides ground cover to retain soil moisture

Carrots

Loosens soil around pepper roots and doesn't compete for nutrients

Onions

Repels aphids, spider mites, and cabbage worms with sulfur compounds

Nasturtiums

Acts as trap crop for aphids and cucumber beetles

Parsley

Attracts beneficial insects like hoverflies and parasitic wasps

Keep Apart

Fennel

Releases allelopathic chemicals that inhibit pepper growth and development

Black Walnut

Produces juglone toxin that causes wilting and stunted growth in peppers

Brassicas

Compete heavily for nutrients and may attract pests that also damage peppers

Nutrition Facts

Calories

27kcal(1%)

Protein

1.66g(3%)

Fiber

3.4g(12%)

Carbs

5.35g(2%)

Fat

0.45g(1%)

Vitamin C

82.7mg(92%)

Vitamin A

17mcg(2%)

Vitamin K

9.5mcg(8%)

Iron

0.46mg(3%)

Calcium

14mg(1%)

Potassium

256mg(5%)

Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #169394)

Pests & Disease Resistance

Resistance

Good heat tolerance, moderate disease resistance

Common Pests

Aphids, spider mites, pepper weevil, hornworms

Diseases

Bacterial leaf spot, pepper mottle virus, anthracnose

Frequently Asked Questions

How long does Peter Pepper take to grow from seed to harvest?▼

Peter Peppers take 85-95 days from transplant to first harvest, plus 8-10 weeks for indoor seed starting. Total time from seed to harvest is approximately 140-165 days. The slow germination period adds extra time, so start seeds early and be patient – these peppers are worth the wait for their unique appearance and distinctive smoky flavor.

Can you grow Peter Pepper in containers?▼

Yes, Peter Peppers grow excellently in containers. Use at least a 5-gallon pot with drainage holes, as these plants can reach 3-4 feet tall. Container growing actually helps control soil conditions and makes it easier to move plants if weather becomes unfavorable. Stake early since container plants are more prone to tipping over when loaded with fruit.

What does Peter Pepper taste like compared to other peppers?▼

Peter Peppers offer medium heat (5,000-30,000 Scoville units) with a distinctive earthy, slightly smoky flavor that's more complex than typical medium-heat varieties like jalapeños. The flavor deepens as peppers ripen from green to full color, developing subtle sweetness underneath the heat. They're excellent for hot sauces where you want both heat and flavor complexity.

Is Peter Pepper appropriate for family gardens with children?▼

Consider your comfort level and neighborhood context before growing Peter Peppers in family spaces. While botanically just another pepper variety, their unmistakable phallic shape generates reactions and questions. Some families enjoy the novelty and use it as a conversation starter about plant diversity, while others prefer less attention-grabbing varieties for their children's gardens.

Why are my Peter Pepper seeds taking so long to germinate?▼

Peter Pepper seeds are naturally slow germinators, often taking 14-21 days even under ideal conditions. Improve germination by soaking seeds in warm water for 24 hours before planting, maintaining soil temperature at 80-85°F with a heat mat, and keeping soil consistently moist but not waterlogged. Don't give up – some seeds may take up to 30 days to emerge.

Do Peter Peppers get hotter as they ripen?▼

Yes, Peter Peppers develop more heat and complexity as they ripen from green to their mature color. Green peppers offer milder heat with grassy flavors, while fully ripened red, orange, or yellow peppers reach their full 5,000-30,000 Scoville potential with enhanced smoky, earthy notes. Harvest at your preferred heat level and color stage.