Kandil Dolma bell pepper is a staple stuffing sweet pepper in Turkey’s cuisine. Its thin walls and small size makes it a great choice for dolma recipes. Fruits are crunchy and flavorful, and when they are cooked, they perfectly absorb all the flavors of the meal’s other ingredients through their thin walls. Plants are very productive and early.
This is one of our Turkish community’s favorite sweet pepper seeds to cook flavorful meals!
Our current seed stock was grown on Sylvan Roots Farm in Morgantown, WV.
Also check out Pul Biberlik Antep if you prefer to use a hot pepper for your stuffing recipes.
Packet has min. 25 seeds
Commercially introduced by us in the U.S.
Phonetically pronounced: kan-deal
- Capsicum annuum
- Full sun
- Planting depth: 1/4″
- Sprouts in 10-14 days
- Ideal growing temperature: 75-95F
- Plant spacing: 18″
- Frost hardy: No
- Growth habit: Upright growth with short or long branches that grow away from the stem
- Growing tips: Start sweet pepper seeds indoors in seedling trays or small seedling pots with seed starting soil that has essential nutrients in it, 6-8 weeks prior to last frost. Keep the soil moist for quick germination. Make sure to keep the young sweet pepper seedlings under good light to have strong plants with sturdy, healthy stems and leaves. Transplant after last frost in well-drained, fertile soil enrichened with compost and other amendments. Feed your pepper plants with liquid fertilizer once every two weeks. Water regularly especially in flower stage. Mulch and always water at plant base to minimize disease. Some sweet pepper varieties are taller than others and may need to be tied to a stake so that fruits don’t touch soil and rot.
Slow to start but produced well into October
We purchased üç burun and kandil dolma pepper seeds. We had successful germination ( more than 70-80%). We have an organic garden with raised beds. Our garden turned into a small zoo; possum, rabbits, ground hog,.. all trapped and released safely. Did not have much of a harvest due to uninvited veggie eaters.
Another European favorite.