California Wonder Sweet Bell Pepper Seeds - Multi-Color Mix

Bring crisp texture and sweet pepper flavor to your kitchen garden with California Wonder multi-color bell pepper mix seeds. Grow blocky peppers for fresh salads, stuffing, roasting, and everyday cooking. Pick some green for an earlier harvest and leave others on the plants to develop their mature color.

Choose your seed quantity

This listing is for seeds to plant, not live plants or harvested peppers. Choose:

• 50 seeds
• 200 seeds
• 1,000 seeds
• 5,000 seeds

Mix details

• Mix: California Wonder and Golden Cal Wonder sweet bell peppers
• Species: Capsicum annuum
• Fruit: Blocky bell peppers with thick, crisp flesh under suitable conditions
• Flavor: Sweet bell pepper type, rather than a hot chili mix
• Growing season: Warm weather; frost-sensitive
• Uses: Salads, stuffing, roasting, sautéing, and freezing

Colors and proportions vary by plant and packet; every packet or planting is not guaranteed to produce every color. Green is an immature harvest stage. Mature fruit color depends on the variety, and peppers do not all follow a single green-to-yellow-to-orange-to-red sequence. Fruit size, wall thickness, and yield vary with growing conditions.

Starting seeds indoors

1. Start approximately 8–10 weeks before your intended outdoor transplant date.
2. Use clean containers with drainage holes and a free-draining seed-starting mix.
3. Sow approximately 1/4 inch deep.
4. Maintain warm soil, approximately 75–85°F, without overheating.
5. Keep evenly moist, not saturated, and provide strong light and airflow after emergence.
6. Pot on before roots become crowded.

Germination timing varies with warmth, moisture, and seed condition. Allow for uneven emergence rather than expecting every seed to germinate on the same day.

Transplanting and spacing

Gradually acclimate seedlings to outdoor sun and wind over approximately 1–2 weeks. Transplant after frost danger has passed, soil is warm, and nights are consistently mild, preferably above approximately 55°F.

Choose full sun and fertile, well-drained soil. Space plants approximately 18–24 inches apart and allow room between rows for airflow and picking. Set plants at approximately their previous growing depth and water gently.

Growing care

• Maintain consistent root-zone moisture without standing water.
• Adjust watering to rainfall, soil, temperature, and plant size rather than a fixed weekly amount.
• Mulch established plants to conserve moisture, keeping mulch away from stems.
• Feed according to soil needs and fertilizer label directions.
• Avoid excessive nitrogen that favors foliage over fruit.
• Use stakes or cages where branches need support as fruit develops.
• Inspect regularly for local pests and disease symptoms.

Extreme heat, cold, and moisture stress can reduce flowering or fruit set. Light afternoon shade may help in intense heat, but does not guarantee production through unfavorable conditions.

Container growing

Use a roomy container, approximately 5 gallons or larger per plant, with drainage holes and vegetable potting mix. Secure supports and check moisture frequently because pots can dry faster than beds.

Outdoor container growing still requires a suitable warm season. Indoor fruit production needs adequate light, warmth, airflow, and pollination; a bright window alone does not guarantee year-round peppers.

Harvest timing and color

Approximately 68–78 days after transplanting is a general planning reference for an earlier harvest under favorable conditions. Starting seedlings takes additional time, and fully colored peppers usually need longer than green fruit. Readiness varies by plant and weather.

Pick when peppers are firm, sound, and at your preferred size and color stage. Cut the individual fruit stem with clean snips rather than pulling on branches. Allow fruit intended for mature color to ripen on the plant; green-picked peppers may not develop the same eating quality afterward.

Kitchen use and storage

Wash peppers before preparation and remove stems and seed cores as desired. Slice into salads, fill for stuffed peppers, or add to cooked dishes. Flavor often becomes sweeter as fruit fully ripens, but sweetness and texture vary.

Refrigerate sound harvested peppers and use while firm and fresh; a fixed storage life is not guaranteed. Freeze prepared portions if desired. For shelf-stable pickles or sauces, follow a tested recipe with its required acidity and processing method. Discard moldy, slimy, or spoiled fruit.

Seed saving and storage

If saving seed, use fully ripe, sound fruit. Sweet peppers can cross-pollinate with other compatible peppers, and this is a mixed planting, so saved seed may not reproduce the original mix or parent characteristics without isolation and selection.

Store unused purchased seeds sealed in a cool, dry, dark place away from moisture and temperature extremes. Viability varies with age and storage. Supplied seeds are for planting, not direct consumption, animal feed, or sprouting; follow any treatment information on the package.