Chocolate Beauty Sweet Bell Pepper Seeds – Heirloom Brown Bell, 67 Days (Capsicum annuum)

Chocolate Beauty is one of the most distinctive and celebrated heirloom bell peppers available — a Capsicum annuum novelty that ripens from glossy green to a stunning rich chocolate-brown. Among the sweetest of all bell pepper varieties, Chocolate Beauty produces medium-large, 4–6" blocky 3–4-lobed fruits on productive 2–3 foot plants. Ready in just 67 days from transplant. Organic, heirloom, non-GMO.

About Chocolate Beauty

Chocolate Beauty is a favorite among market growers and home gardeners for its striking color, exceptional sweetness at full maturity, and versatility. Harvested green, it performs just like a standard green bell pepper. Left to ripen fully, the flesh turns a deep, shiny chocolate-brown with outstanding sweetness and a rich, complex flavor that sets it apart from any ordinary bell. High in Vitamins A and C.

Culinary Uses

• Use green as a standard bell pepper for stir-fries, fajitas, and stuffing
• Ripen to brown for an exceptionally sweet, rich flavor in salads and roasting
• Stuff whole and bake for a striking presentation
• Slice raw into salads and crudite platters for color contrast
• Roast and peel for sweet pepper sauces and dips

Growing Tips

• Start indoors 8–10 weeks before last frost. Sow seeds 1/4" deep in warm, moist organic seed-starting mix.
• Germination takes 1–4 weeks. Use a heat mat (80–85F) for best results.
• Soak seeds in room-temperature water for up to 24 hours before planting to speed germination.
• Avoid peat plugs and standard potting soil — organic seed-starting mix prevents damping off.
• Harden off gradually before transplanting. Move outside once nighttime temps stay above 55F.
• Container friendly — compact plants grow well in 5-gallon pots.

Care Requirements

• Soil: Fertile, moist, well-drained. Full sun. Mulch around base to retain moisture.
• Plant size: 2–3 ft. tall × 1–1.5 ft. wide.
• Water: Keep consistently moist; water deeply during dry spells.
• Fertilizer: Slow-release at transplant; liquid feed every two weeks through the season.
• Harvest: Cut at green stage for continuous production, or allow to ripen fully to chocolate-brown for maximum sweetness. Always cut with scissors to protect stems.