Tolli's Sweet Italian Pepper
- Scarlet fruits grow to 5 inches long
- Great for fresh eating, frying, and canning
- Sweet pepper
- 75-85 days from transplant
Introduced to SSE in 1979 by SSE member Mike Cannon of New York. Sweet Italian variety given to him by Phil Tolli. Large, dependable yields of 5" long scarlet-red peppers. This is one of our all-around favorites for fresh eating, frying, and canning recipes. Great added to tomato sauces. 75-85 days from transplant. Sweet.
Learn to Grow Tolli's Sweet Italian 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
A superb sweet pepper!
This is a firm, delicious pepper and a new favorite in our family!
One of my top performers in 2020. Consistently produced right up until the frost got it. Relatively small so I think will do well in a pot. Great tasting and we used it in everything we could think of. Will grow again next year
Tasty and productive
by Tim D
I love this variety! Nice sweet pepper taste. My youngest child loves to eat them right off the plant and will often pull one off before going to school to stuff in her lunchbox. They are very productive and have resisted bugs that have gotten after my sweet bell peppers.
A Pepper For Climate Change.
What a pepper. We live in SW WI where the weather is about as consistently abnormal as it is normal. We started the summer out, from early spring with a moderate to severe drought. July was normal but the drought continued. In August we received 11 inches of rain, one 3 inch downpour in 45 minutes, and very high humidity and constant dew points in the low to high 70’s. What pepper likes this? Very very few. Peppers like hot dry weather. They thrive in low dew points. So hot did Toll’s do? They came in waves. They did not get blossom end rot and they just keep putting new peppers on. All this when the calcium is being washed out of your soils. I call it the “ All Climate Pepper”. And while we work on creating better soils and reversing climate change, we will still be eating the most delicious crunchy red pepper.