Gusto Italia Pepper Quadrato D'Asti Giallo Seed

Gusto Italia Pepper Quadrato D'Asti Giallo Seed

McKenzie Seeds

  • $2.19
    Unit price per 

Only 9 left!

This giant yellow Quadrato bell pepper produces beautiful and blocky fruits with very thick walls. The flavor is outstanding--sweet and rich! This Italian variety produces very heavy yields and is a real winner!

Latin Name: Capsicum annuum

Product Weight: 600 milligrams / approximately 75-80 seeds

Plant Type: Vegetable

Flavor: Deliciously sweet spicy flavor

Days to Harvest: 95 to 110 days (after transplanting outdoors)

Days to Seed Germination: 7 to 14 days

Seed Planting Depth: 6 mm (1/4")

Seed Spacing: 5 cm (2")

Row Spacing: 60 cm (24")

Plant Spacing: 45 cm (18")

Best Container Size: 12"+

Planting Instructions: Start seed indoors 6 to 8 weeks before the last frost.

Suggestions: Peppers need a warm soil and night temperature to prosper. Location should be sheltered from the wind and soil should be kept reasonably moist. Be sure to harden off the seedlings to reduce transplant stress. Harvest fruit early and often. The more you pick the more they will produce. Do not pull off fruit, rather cut from stems.

Preparation Ideas: Make great stuffed peppers. Ingredients: 4 peppers, 1 pound lean ground beef, 2 tablespoons chopped onion, 1 cup cooked rice, 1 teaspoon salt, 1 clove chopped garlic, 1 -15 ounce can tomato sauce, 3/4 cup shredded mozzarella cheese. Method: Heat oven to 350 F. Remove tops from peppers. Rinse peppers and remove seeds and membranes from peppers. Soften pepeprs by placing enough water in a pot to cover peppers. Heat water to boiling and add peppers. Cook peppers for approximately 2 minutes and drain. Cook beef and onion until beef is brown. Drain. Stir in cooked rice, salt, garlic and 1 cup of the tomato sauce. Cook until until. Stuff peppers with beef mixture. Stand peppers unright in an ungreased baking dish. (You may have to cut the bottom off of the peppers so they stand upright.) Pour remaining tomato sauce over peppers. Cover dish with tin foil and bake 10 minutes. Uncover and bake for approximately 15 minutes or until peppers are tender. Sprinkle tops with cheese and enjoy.