Sheepnose Pimento Pepper

Capsicum annuum | SKU: 0045A
2 Reviews
$3.25 to $85.00
  • Organic
  • Flattened, tomato-type pepper
  • Sweet, juicy, thick flesh
  • Good canning variety
  • Stores well when refrigerated
  • Sweet pepper
  • 70-80 days from transplant

$3.25 to $85.00

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Item Details

An Ohio heirloom from the family of SSE member Nick Rini dating back to at least 1940. Tomato-type peppers are exceedingly flavorful with sweet juicy flesh. Very meaty, good for canning. Keeps for an extended period when refrigerated. 70-80 days from transplant. Sweet.

Learn to Grow Sheepnose Pimento Pepper

Start Indoors: 8 weeks before last frost

Germination: 14 Days

Plant Outdoors: 12-24” Apart

Light: Full Sun

Instructions - Sow seeds indoors ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.

Ratings & Reviews

2 reviews

  • 5 stars
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  • 3 stars
  • 0 reviews
  • 2 stars
  • 0 reviews
  • 1 star
  • 0 reviews

Memorable flavor, sturdy and disease and pest free for me.


This is the best tasting sweet pepper I’ve ever eaten. Even than those my grandfather grew in his garden. Every year I hope SSE will offer these as starts. Once tasted you will not forget them. I deducted one star because I found that they did not bear as many fruits as some - at least in our short, cool Minnesota growing season.

Love these peppers!!!!


I have grown these for a few years now in KY and they are undoubtedly the best tasting pepper I have ever grown. I agree with the first reviewer concerning yield. I have never had large yields from any single plant, so my solution is just to plant more of them. They do require a minimum of 18" distance from each other, as I have tried planting closer and the plants do not thrive or produce well. These are very disease resistant plants and even though I don't spray or treat these plants in any way, I only lose a small number to insects each growing season. The trick to avoiding pest damage is to pick the pepper as soon as you see an area of bright red on it and then let it ripen to full red indoors. Once it is full red, you can put it in the fridge. These peppers make the best pimento cheese I have ever tasted and I also use them liberally in any dish that calls for red peppers. Minus one star for being low to medium yield plants. I would give them five stars for taste.