Characteristics and description of the best varieties of peppers for stuffing

Peppers are known to be a veritable storehouse of nutrients and vitamins. They make a wonderful addition to sauces, salads, first and second courses, and even juices. Although this vegetable has a short shelf life, many try to preserve it for a long time by stuffing it.

But with all the abundance of colors and varieties, choosing a pepper for this role can be completely confusing. And a mistake in choosing can affect both the aesthetics of the dish and its taste.

Description of the best varieties of peppers for stuffing

    When choosing peppers, consider the following criteria: wall thickness—thick is preferable—and yield. By following these criteria, you can eliminate unnecessary "candidates" for culinary delights. The following varieties are currently more popular among gardeners:

Golden shower

This is an early-ripening variety. It reaches full maturity in 110-120 days. It thrives both in greenhouses and in open ground. It is characterized by high yields. The berries are spherical in shape and yellow in color. The walls are 8 mm thick. "Golden Rain" tolerates pests and diseases well.

Poplar

It reaches full maturity in 120–135 days. It boasts high, consistent yields. It is easy to care for and resistant to pests. Topolina bushes grow up to 60 cm. Fruit walls are approximately 0.8 cm thick.

Gypsy

It is a hybrid. It differs from its non-hybrid counterparts in its resistance to various diseases, pests, and insects, as well as its consistent yield. Most growers of "Gypsy" in greenhouses, but some also plant it in open ground. Ripe fruits are usually oblong, juicy, and thick-walled.

Bogatyr

Mid-season. The fruits of this variety usually fully ripen by mid-July. The bushes are medium-sized. The fruits are elongated, cuboid, 20 cm in diameter, with 7-8 mm thick walls and weighing 150-200 g. Seeds are planted in mid-February, and seedlings are sown once the weather warms up. Seasons vary by region, from mid-April to mid-May. Suitable for both greenhouse and open-air cultivation, this variety is high-yielding and resistant to pests and diseases.

Atlas

This variety can be harvested 2.5 months after planting outdoors. The fruits are sweet, large, and fleshy, with 1 cm thick walls, weighing 350–400 g, and up to 18–20 cm in length. Tall: bushes reach 80–90 cm. Grows in any conditions. Easy to grow: tolerates temperature fluctuations and is insect-resistant.

Red shovel

Ripening begins in early July. A single bush can produce up to 15 fruits, weighing up to 200 g, with basic care: watering, loosening the soil, and fertilizing. Ripe fruits are bright red. The fruit walls are 8 mm thick. They have a sweet taste with a peppery aroma. The bushes are compact, reaching up to 75 cm. Resistant to all garden pests.

California Miracle

This is a late-ripening variety. Seedlings can be planted as early as February. Full ripening takes 120-135 days from sowing. The plants are medium-sized, producing up to 9-12 pink-red peppers. Their walls are 8 mm thick. Unpretentious: the variety requires no special care and grows both in a greenhouse and in an open garden. Due to its high vitamin C content and its flavor, it is popular among gardeners.

A gift from Moldova

A mid-season variety characterized by high yields. Ripe fruits are oblong, with walls up to 7-8 mm thick. They reveal their flavor wonderfully when preserved, eaten fresh, and stuffed. The bushes reach a medium height and do not require staking.

Golden miracle

This variety is sweet, juicy, and thick-walled. The bushes are medium-sized but full. A single bush can produce 15-17 fruits. Suitable for growing in any conditions: greenhouses, hotbeds, and open garden beds.

Martin

This variety stands out from others due to its high seed germination rate. Ripe fruits are cone-shaped and red in color. They are approximately 10–12 cm long. The bush grows to 50–60 cm.

Beloserka

A weather-resistant variety with a high yield. Bushes grow to 50–85 cm. Fruits are cone-shaped and turn red as they ripen.

Tusk

Early maturing. The harvest is ready to be harvested 100-110 days after planting. The bushes grow up to 170-180 cm tall. A single bush can produce up to 15-16 peppers. Ripe fruits are bright red, sweet, with a distinctive peppery flavor, and have 1 cm thick walls.

Pride of Russia

Early maturing. Seedlings are prepared 60 days before planting in the permanent location. 100-110 days after the first shoots appear, the variety begins to actively bear fruit. When grown in warm conditions, it can yield up to 12-15 kg per square meter. The bushes are compact, not exceeding 50-60 cm. Each bush bears approximately 20 large, red fruits with thick flesh (7 mm), weighing 150 g each, resembling a narrowed prism. It is especially delicious fresh and retains its original appearance for a long time.

Yellow Bull

Mid-early. Produces large, yellow, cone-shaped fruits weighing approximately 200 g and up to 20 cm long. The flesh is juicy, 8 mm to 1 cm thick, with 3 to 4 distinct lobes. It produces well in any conditions. In cool locations, it can yield up to 9 kg per square meter, and in warm locations, up to 12 kg per square meter. Disease-resistant.

Fakir

A mid-season variety. Recommended for planting in central Russia. Seedlings do not need to be pricked out, as this can slow development due to damage to the root system. It prefers warmth.

When technically ripe, it is yellow, then gradually turns red. This is a good time to begin transporting it. It has a prismatic shape and a bright, glossy surface. It reveals its beauty both fresh and pickled.

  So, peppers are a healthy crop, rich in nutrients. Sweet peppers are beauty vegetables. They strengthen skin, hair, and nails. With their varied colors and rich flavor, they'll be a true highlight of any holiday table. And, especially when stuffed, their full range of flavor is revealed.

Reviews

Antonina: I love cooking. I once tried to make stuffed peppers, but they turned out sour and everything fell apart. It turns out I simply chose the wrong variety. Such a small thing, but it cost me the chickens the raw material I needed to make it. Now I've learned from all my mistakes and choose my favorites for this dish, especially "Topolina," "Atlant," and "Golden Rain." They've never let me down. I can confidently recommend them to all stuffed pepper lovers.

Konstantin: I work as a chef at a restaurant. I often stuff peppers. I know better than anyone that not all varieties are suitable for stuffing. Thick-walled ones are best. If you're serving the dish immediately, use a rounded shape; if you're canning, use an oblong one. I use "Golden Miracle" for stuffing. Our customers love it!

Tamara: My daughter brought us a recipe for canned peppers with ground meat and vegetables, which we absolutely loved. We opened it on Christmas Day and only cemented our love for it. We use "Bogatyr" and "Krasnaya Lopata" peppers for this. They're long, so they fit perfectly in the jar. You should try them too! These peppers are sure to find a fan. Even my son-in-law, who doesn't like peppers of any kind, loved them.