Sweet Pepper
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The Giant Aconcagua Pepper is a sprawling, sweet pepper that defies its mountainous namesake by offering zero heat and considerable size. This Argentine heirloom produces enormous fruits reaching 11 inches long and 2.5 inches wide, making it instantly recognizable in the garden and kitchen alike. Reaching maturity in just 70 days from transplant, it thrives in full sun across hardiness zones 4 through 13, growing 24 to 36 inches tall with an upright, productive habit. Open-pollinated and non-GMO, this high-yielding variety rewards patient gardeners with exceptional sweet, fruity peppers suitable for frying, roasting, or eating fresh.
Full Sun
Moderate
4-13
36in H x ?in W
Annual
Moderate
Hover over chart points for details
Giant Aconcagua peppers are spectacularly long fruits that arrive with remarkable sweetness and zero heat, making them as much a conversation piece as a culinary asset. The pepper's Argentine heritage speaks to surprising mildness, contrary to the spice-forward reputation of its region of origin. Its 70-day timeline from transplant to harvest means you'll see results within a single growing season, and the open-pollinated nature means you can save seed from your best plants to grow again next year. High yields from compact, upright plants mean even gardeners with limited space can harvest abundantly.
Giant Aconcagua peppers excel at frying, where their thin walls and tender flesh cook quickly and evenly. The substantial length and width of the fruit make them superb for stuffing, roasting whole, or slicing for fajitas and stir-fries. Their sweetness shines when eaten fresh, straight from the garden, and their size means a single pepper can feed multiple people or fill a plate as an elegant vegetable side. The fruit's structure also makes them naturals for grilling, where the relatively thin flesh softens to silky texture while the skin chars slightly.
Sow seeds indoors eight to ten weeks before your anticipated last spring frost date. Keep germination temperature between 70 and 85°F for reliable sprouting, using a heat mat if your indoor space runs cool. Transplant into larger pots once seedlings develop true leaves, maintaining bright light and consistent moisture until they're ready to harden off outdoors.
Harden off seedlings over seven to ten days by gradually exposing them to outdoor conditions, starting with dappled shade and building toward full sun. Transplant into the garden once soil temperature reaches at least 60°F and all danger of frost has passed (this aligns with the variety's half-hardy classification). Space plants 18 inches apart in rows 36 inches apart to accommodate their mature 24- to 36-inch height and spreading canopy.
Giant Aconcagua peppers reach maturity approximately 70 days after transplanting. Begin harvesting when fruits reach their full 11-inch length and 2.5-inch width, and the skin takes on a deep red or glossy green color depending on whether you prefer them fully mature or at an earlier stage. Cut peppers from the plant using sharp pruners rather than yanking them, which can stress the branches. Harvesting regularly encourages continued flowering and fruiting throughout the season, so pick peppers as soon as they reach usable size rather than waiting for every fruit to mature simultaneously.
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“The Giant Aconcagua Pepper carries the name of Argentina's highest peak, though its story centers on something quite different from the region's fiery pepper tradition. Originating in Argentina, this variety has been preserved as an open-pollinated heirloom, representing a lineage of sweet pepper breeding that bucked regional expectations. Its journey to Western seed catalogs reflects the broader movement of heirloom vegetable preservation, where traditional varieties from specific geographic regions are documented and distributed to home gardeners who value both genetic diversity and historical continuity. The fact that it has remained non-GMO and open-pollinated speaks to seed savers and gardeners who have chosen to maintain its integrity across generations.”