Start seed indoors eight to ten weeks before the expected last frost. Sow approximately 5 or 6 mm (1/4 in) deep in clean, lightly moist starting mix. A temperature of 24 to 29°C (75 to 85°F) supports emergence, which may take approximately one to three weeks depending on warmth and the seed lot. After germination, place seedlings under intense light and pot them on once sturdy enough. Harden plants gradually for about one week. Transplant only after frost danger has passed, when soil is warm and nights remain mild. Protect young plants from sudden cold and strong wind during their first days outdoors.
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Fruiting vegetable
Solanaceae
Semences biologiques de légumes-fruits
Organic ‘Stocky Red Roaster’ sweet pepper (Capsicum annuum)
Capsicum annuum ‘Stocky Red Roaster’
Organic ‘Stocky Red Roaster’ is an open-pollinated Italian sweet pepper bred for organic systems. Its elongated fruits mature to rich red and combine smooth skin, thick walls, and sweet flesh. Those traits support even roasting, good performance on the grill, and easier skin removal after cooking. Start seed indoors with steady warmth, then transplant only after frost danger has passed, soil has warmed, and nights are mild. Provide full sun, fertile well-drained soil, even moisture, and support when a heavy fruit load bends stems. Harvest green or fully red according to the intended use, cutting stems instead of pulling fruit. The compact yet productive crop also fits a large patio container when watering and feeding remain consistent.
Quantity
Approximately 25 organic seeds
Exposure
Full sun
Difficulty level
Moderate
Discover the plant
Family
Solanaceae
Genus
Capsicum
Species
annuum
Cultivar
Stocky Red Roaster
Type
Fruiting vegetable
Cycle
Annual in Quebec climates; frost-tender perennial where frost-free
Organic ‘Stocky Red Roaster’ sweet pepper (Capsicum annuum) is an open-pollinated Italian variety bred by Frank Morton for organic systems. It produces abundant elongated, smooth, slightly tapered fruit that changes from green to rich red at maturity. Thick walls, sweet flesh, and skin that removes readily after cooking explain its reputation as a roasting pepper. Variety descriptions generally place fruit around 10 to 18 cm (4 to 7 in), although size depends on warmth, water, and fertility. The productive plant suits vegetable beds and large containers. Its glossy colour and useful shape also bring strong visual appeal to an edible garden.
Start seed indoors eight to ten weeks before the last frost, approximately 5 or 6 mm (1/4 in) deep. Keep the mix warm and moist without saturation, then give seedlings intense light immediately after emergence. Pot on when the first true leaves develop and harden plants gradually for one week. Transplant only after frost danger has passed, soil has warmed, and nights remain mild. Select full sun, fertile soil amended with mature compost, and reliable drainage. Water deeply as the surface begins to dry, mulch after soil warms, and stake branches if they bend under fruit. Avoid excessive nitrogen that produces foliage at the expense of flowers and fruit.
Harvest peppers green at full size or wait for red colour and sweeter, more aromatic flesh. Cut the stem with a clean tool to avoid breaking branches. Consulted catalogues list approximately 80 to 102 days after transplanting depending on location and the maturity definition, so judge primarily by size, firmness, and colour. Use fruit fresh in salads and sandwiches, or roast, grill, and cook it into sauces. After roasting, let peppers steam briefly under cover so the skin releases more easily. Refrigerate cut fruit promptly and use a tested method for any preservation at room temperature. Discard peppers showing decay and wash harvest tools between plants.
Planting guide
From planting to establishment.
Planting depth
5 to 6 mm (approximately 1/4 in)
Spacing / density
Espacer d’environ 45 à 60 cm (18 à 24 po)
Establishment temperature
Approximately 24 to 29°C (75 to 85°F)
Establishment time
Environ 7 à 21 jours selon la chaleur et le lot
Best planting time
Transplant after frost danger when nights are mild
Propagation
Seed
Growing method
Sow indoors eight to ten weeks before the last frost, 5 or 6 mm (1/4 in) deep in clean, lightly moist starting mix. Maintain approximately 24 to 29°C (75 to 85°F) until emergence without saturating the medium. As soon as seedlings appear, provide intense light for a long daily period and maintain good air circulation. Pot on when plants are sturdy enough, then fertilize very lightly. About one week before transplanting, gradually expose plants to outdoor sun, wind, and temperatures. Set them out after frost danger in warmed, fertile, well-drained soil in full sun. Space plants 45 to 60 cm (18 to 24 in) apart. Water deeply when the surface begins to dry and apply mulch after soil has warmed. Avoid excess nitrogen, which promotes leaves at the expense of fruit. A small stake supports loaded branches. Harvest green peppers or wait for full red colour, then continue picking regularly until autumn cooling. Monitor aphids and spider mites, especially under cover, and begin with suitable cultural controls. Remove badly damaged material and keep tools clean between plants. Check undersides of leaves regularly and isolate affected container plants when practical. Record key dates.
Soil and care
The right conditions.
Exposure
Full sun
Soil pH
Approximately 6.0 to 6.8
Minimum temperature
10°C (50°F)
Watering
Water deeply when the soil surface begins to dry; maintain even moisture without saturation.
Soil type
Fertile, organic-rich, well-drained soil
Fertilization
Incorporate mature compost before planting, then apply balanced fertilizer for fruiting vegetables according to label directions and, ideally, a soil test. Avoid excess nitrogen, which promotes foliage at the expense of blossoms and fruit. In containers, divide applications into smaller doses because frequent watering leaches nutrients more quickly. Never fertilize completely dry potting mix.
Seasonal care
In late winter, sow indoors eight to ten weeks before the last frost and maintain steady warmth until emergence. In early spring, place seedlings under intense light, pot them on, and begin very light feeding only after establishment. As days become mild, harden plants gradually, then wait for warm soil and stable nights before transplanting. In early summer, water deeply when the surface dries, remove weeds, and apply mulch once soil is warm. Install a stake before branches become loaded. During flowering, avoid excess nitrogen and maintain even moisture. In summer, monitor pests, remove genuinely diseased leaves, and pick firm fruit at either green or red stage. In containers, check water daily during hot periods. In late summer, continue harvesting to support ripening of remaining peppers. Before the first cold nights, gather usable fruit or temporarily protect a container. After the season, remove diseased debris, clean tools, and rotate with crops outside the nightshade family. During prolonged rain, improve airflow and avoid unnecessarily wetting foliage. Remove damaged fruit promptly. Record first harvest dates and the plant response to watering so next year’s culture can be adjusted. Do not compost clearly diseased tissue unless the system reliably destroys plant pathogens. Store unused seed in a cool, dry, clearly labelled place. Review these notes before ordering seed and planning the next indoor sowing date.
Container growing
A controlled environment.
Recommended pot size
At least 15 to 20 L, approximately 30 to 35 cm (12 to 14 in) in diameter
Choose a stable container of at least 15 to 20 L, approximately 30 to 35 cm (12 to 14 in) in diameter, with several drainage holes. Fill it with airy vegetable potting mix amended with a moderate amount of compost. Install a small stake at planting so roots are not damaged later. Place the pot in full sun in the warmest sheltered part of the patio. Water slowly until excess drains, then wait until the surface begins to dry before watering again. Check moisture daily during heat waves and never leave water standing in the saucer. After fruit set, use vegetable fertilizer at the labelled rate without multiplying applications. Rotate the pot when light comes mainly from one side. Pick firm green or red fruit regularly to lighten branches and support production. When nights cool, move the container temporarily to a bright protected place without treating the plant as cold hardy. Clean the container and tools at season’s end. Label the container and keep fruit beyond the reach of young children who might mistake it for a sweet pepper. During prolonged rain, shelter the pot enough to prevent waterlogging while preserving light and airflow.
Bloom and dimensions
The complete profile.
Flower color
White to greenish white
Foliage color
Green
Foliage type
Herbaceous
Growth rate
Moderate to fast in warm conditions
Bloom period
Small greenish-white blossoms during the warm season
Fruiting
Green fruits ripening to rich red
Harvest
Harvest green at full size or fully ripe red; consulted catalogues list approximately 80 to 102 days after transplanting under different methods
Garden associations
What to plant with it.
Good companions
eggplant, carrot, onion, peas, tomato
Avoid planting with
fennel, kohlrabi
Roasting, grilling, sauces, salads, sandwiches, and cooking
From the garden to inspiration.
Oven-roasted peppers — Harvest four firm ‘Stocky Red Roaster’ peppers without soft areas, then wash and dry them. Halve lengthwise, remove stems, seeds, and membranes, and arrange skin-side up on a lined tray. Brush lightly with oil. Roast at 230°C (450°F) until skin blackens in places and flesh becomes tender, approximately 18 to 25 minutes depending on wall thickness. Immediately transfer pieces to a bowl, cover for ten minutes, and remove skin when cool enough to handle. Season with salt, pepper, a little vinegar, and fresh herbs. Serve in sandwiches, pasta, or salad. Refrigerate leftovers within two hours and use them promptly. This preparation is not a canning method; use a tested recipe for storage at room temperature. Wash the cutting board and knife after preparation, and discard any pepper showing mould or decay rather than trimming only the visible spot. For firmer texture, shorten cooking slightly and check every five minutes after the first fifteen minutes.
Frequently asked questions
Everything toknow.
Its elongated fruit has relatively straight sides, smooth skin, and thick walls that retain an appealing texture during cooking. The cultivar was also selected for uniform roasting and easy skin removal. Wait for full red colour to obtain sweeter, more aromatic flesh, then blacken the skin in places in an oven or on a grill. Transfer hot peppers to a covered bowl for approximately ten minutes so steam helps release the skin. Remove it when fruit is cool enough to handle. Refrigerate cooked peppers promptly and follow a tested recipe if they will be preserved at room temperature. Discard fruit showing decay before cooking and use clean utensils throughout preparation.
Both colours represent maturity stages of the same pepper. A full-sized green fruit already has firm walls and may be harvested for a more vegetal flavour. When left on the plant, it gradually turns red and develops greater sweetness and aroma. The red stage is especially valued for roasting, although green harvest remains useful as the season cools. Do not rely only on a day count; check size, firmness, and colour. Always cut stems with a clean tool. Compare one fruit from each stage in the same recipe to decide which you prefer. Refrigerate cut samples promptly and discard any fruit showing decay.
Yes. Choose a stable container of at least 15 to 20 L, approximately 30 to 35 cm (12 to 14 in) in diameter, and make sure it has several drainage holes. Fill it with airy vegetable potting mix amended with compost. Place the pot in full sun in a warm, sheltered location, then water slowly when the surface begins to dry. Do not leave water standing in the saucer. Moderate fertilizer after fruit set supports the harvest without promoting only foliage. Rotate the container when needed for even light, add a small stake if branches bend under fruit, and check moisture daily during hot windy weather.
Harvest green fruit once it reaches full size and has firm walls, or wait for complete red colour and sweeter, more aromatic flesh. Consulted catalogues list approximately 80 to 102 days after transplanting, but they do not all use the same maturity stage. Judge primarily by size, firmness, and colour. Cut the stem with clean pruners instead of pulling fruit. Regular harvest helps the plant continue producing. Before the first cold nights, pick remaining usable peppers. Refrigerate cut or damaged fruit promptly and discard any pepper showing decay. Record transplant and first-red-harvest dates so the following indoor sowing schedule can be adjusted to local conditions.
