Long, tapering, green fruits turning bright red. Early to ripen and prolific crop throughout the summer. Used extensively for stuffing, but also ideal sliced and grilled for its sweet and tasty flesh.Sowing Info:Growing Info:Peppers are best grown under glass or protection but can be grown in sunny positions sheltered from the wind. Prepare the soil by digging trenches and apply generous quantities of well-rotted manure or compost at the bottom, then cover with soil. Sow in late January to April under protection and maintain a minimum temperature of 15C. Seeds are sown, 13mm deep, into pots of good compost, transplant to individual 7.5cm pots when large enough to handle, then transplant to growing bags, containers or direct into the glasshouse soil. Delay planting outside until after all danger of frost has passed and soil temperature is at least 15C. Plant in rows 70cm apart and allow 60cm between plants. Keep well watered and feed when the flowers begin to set fruit. Harvest regularly to obtain fruits until the late autumnAfter care Info:Serving Suggestion – Stuffed Peppers. Halve the pepper and remove seeds. Place on a baking sheet, drizzle with olive oil and bake for 5-6 minutes at 220C(425F/Gas 7). Remove from the oven and add sausage meat and cheese and bake until cooked thoroughly. Try served with a sauce of ketchup, soy, chili flakes and olive oil.