Capsicum Mini Belle Red
Capsicum Mini Belle Red
Capsicum Mini Belle Red is a compact plant that reaches 60cm and yields abundant miniature fruits up to 5cm long. Perfect for pots and small gardens, this versatile variety can be enjoyed green for a crisp snack or left to ripen to a vibrant red for the sweetest flavour. Ideal for stuffing, salads, roasting, or pickling, Capsicum Mini Belle Red adds colour and taste to your dishes while maximising space in your garden.
How To Grow
How to Grow Capsicum Mini Belle Red
- When to Sow: Spring to summer; can be sown year-round in warm northern regions.
- Where to Sow: Select a sunny, sheltered location for optimal growth.
- How to Sow: Plant seeds 5mm (¼ in) deep in well-drained soil or pots. Keep the soil consistently moist and free from weeds. Ensure the plants receive ample water and fertilise regularly.
- Care: Harvest fruits regularly to promote continued fruit production.
- Harvest: Ready to harvest 10-14 weeks from sowing.
When to plant
Soil Type
Delivery & Returns
Delivery
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Refunds
All goods we sell must be of acceptable quality and fit for the purpose they are sold for. If your seeds or bulbs do not grow for whatever reason we will happily provide you with a replacement. For all other products, please contact our head office through our contact us page. Please note we are not required to give refunds for change of mind or under any other circumstances.
Support
All of us at Mr Fothergill's genuinely care for our customers and insist that the quality of all our seeds, bulbs, garden equipment and level of customer service are of the highest standards - we want you to enjoy shopping with us. However, we are only human and very occasionally things can go wrong with the picking or delivery process. Please rest assured that, on the rare occasions where this proves to be the case, we will always do our very best to put things right. Please contact us if you require support.
Recipe
Quinoa stuffed Capsicums
Ingredients
- 4 large capsicums, halved lengthwise, seeded
- 1 cup quinoa
- 1 onion, finely chopped
- 1 medium zucchini, trimmed, grated
- 1 - 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1/3 cup sultanas
- 2 tablespoons pine nuts, lightly toasted
- 1/4 cup roughly chopped flat-leaf parsley
- 2 vine ripened tomatoes, diced
- 75g Greek feta, diced
- ½ cup Kalamata olives, seeded
- 1/4 cup semi dried tomatoes, roughly chopped
Instructions
- Preheat oven to 180°C or 160°C fan forced and line a large baking tray with non stick baking paper.
- Place the quinoa in a saucepan with 2 cups water, bring to the boil. Reduce heat and simmer for 12-15 minutes or until water is absorbed and grains are tender. Remove and allow to cool.
- Heat a large frying pan over medium heat, add oil. Cook the onion and zucchini, stirring, until softened. Stir in garlic and cumin, cook for 1 minute more. Remove and allow to cool.
- Place onion mixture, grains, sultanas, pine nuts, parsley, tomato, olives and feta in a large bowl. Season with salt and pepper. Stir to combine.
- Stuff the capsicums with the mixture and place on the prepared tray, cover with foil. Bake in preheated oven for 20 minutes. Remove foil, bake for a further 15-20 minutes, or until vegetables are tender and top is golden
Our Guarantee
Quality is paramount to our business, our seeds and bulbs undergo germination and growth tests before being offered for sale to ensure they comply with our strict quality standards. Through this knowledge we guarantee that all of our seeds and bulbs will grow, providing peace of mind that if they do not grow we will send you a replacement.
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