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MexiBell Hybrid F1 Hot Pepper

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all american mexibell pepperCapsicum annuum

MexiBell Hybrid F1 Hot Pepper (60 days)

MexiBell looks like a small sweet pepper, but it fact it has a bit of a kick.  Not too much heat, but just enough for some spice.  About 100-500 Scoville Units.  
24" plants produce bell shaped peppers that are 3-3.5" across.
Nice thick walls stand up well to being stuffed with filling and baked.
Perfect salsa pepper: Great thick bodied peppers. The thick walls makes it easy to roast & peal. This provides a much quicker yield of chopped peppers when making salsa. Mildly hot with a good taste.
Plant Habit: Spreading, Upright
Plant Height: Medium: 10" to 24"
Garden Spacing: 18"
Days To Harvest (Sowing Seed): 120 days to mature green, 140 days to red
Days To Harvest (Transplant): 60 days
Fruit Color (Harvest): Green, matures to red
Fruit Shape: Short and blocky
Fruit Size: 3.5 to 3.75"
Fruit Weight: 5 to 6 oz.
Fruit Flavor Description: Pungent, hot
Plant Spread: 12 to 18"
Disease Resistances or Tolerances: Tobacco Mosaic Virus

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

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100' Row Yield


¼" 110-130 75-85° 7-10 24" 12-18" 40 lb. Full

Planting Tips for Heirloom Hot Peppers:

Start these vegetable seeds indoors about 6-8 weeks before your last frost date.  Be sure to keep them in a warm place so that the soil temperature stays above 75°.  Young heirloom pepper plants like it to stay warm and will develop best if kept happy.

Only transplant after the heirloom pepper seedlings have shown several sets of their true leaves and only once you are sure the outside soil temperature is consistently above 65°.  

Heirloom seeds are hardy, but always take care with your garden seeds to give them the appropriate amount of moisture - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


4 cups of hot peppers (serrano, jalapeno, Thai, etc.)
1 1/2 cup vinegar
1 1/2 cup water
3 cloves garlic, crushed
1/2 onion chopped
2 TBSP black peppercorns
2 TBSP salt
2 TBSP sugar
2 TBSP coriander seeds
Cut the large peppers into 1/4 inch rings and simply pierce the very small peppers a few times, or you can cut all peppers into 1 inch pieces.  this will depend on how you wish to eat them.
Pack the peppers into 1 qt jar.
Place all remaining ingredients into a pot or medium sauce pan and bring to a boil.
Reduce heat and let simmer for 5 minutes.
Pour the hot brine into the jar of peppers, place lids, and seal.
Serve within a month, and refrigerate after opening.
Note** To seal the jar you can either place it on a canning rack or directly into a pot with the water filled up to cover the whole jar.  Bring to a boil for 10-15 minutes.
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