Chardonnay is an F1 hybrid bell pepper that brings vibrant color and crisp sweetness to gardens across zones 4-13. This upright plant reaches 18-30 inches tall and produces thick-walled peppers that mature from green to a beautiful golden yellow, each fruit reaching about 5 by 4 inches. Ready to harvest in just 70-79 days from transplant, Chardonnay delivers the kind of reliable performance and flavor that makes it worth space in any garden bed, raised bed, or greenhouse.
Full Sun
Moderate
4-13
30in H x ?in W
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Moderate
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The hallmark of Chardonnay is its dense, thick-walled fruit that stays genuinely crunchy even when fully mature to yellow. At 0 Scoville Heat Units, this is pure sweet pepper without any heat, making it exceptionally friendly for fresh eating straight from the plant. Its compact upright growth and moderate water needs keep maintenance simple, while the color progression from green to yellow gives you harvest flexibility, pick early for green peppers or wait for that sunny yellow stage for maximum sweetness.
Chardonnay peppers excel in salads where their exceptional crunch and sweetness shine brightest. The thick walls and substantial size make them equally suited to raw snacking, slicing for veggie platters, or cooking whole as a stuffed pepper. Their sweet flavor and no-heat profile appeal to gardeners looking for peppers that work for the whole family.
No timeline data available yet for this variety.
Start seeds indoors 6-8 weeks before your anticipated transplant date. Maintain soil temperatures between 70-85°F for optimal germination. Once seedlings develop their first true leaves, provide bright light and keep soil consistently moist but not waterlogged.
Transplant outdoors after your last frost date when soil has warmed. Space plants 18 inches apart with 36 inches between rows. Harden off seedlings gradually over 7-10 days by exposing them to outdoor conditions before final planting. Chardonnay is half-hardy, so wait until nighttime temperatures consistently stay above 50°F.
Chardonnay peppers begin producing at 70-79 days from transplant and can be harvested at any stage of maturity. Pick green peppers for a crisper texture and slightly herbaceous flavor, or leave them on the plant to mature to their golden yellow color for maximum sweetness. Harvest by gently twisting or cutting peppers from the plant; mature fruit should come away cleanly. Continue harvesting throughout the season to encourage more flowering and fruit production.
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