Topepo Red

ORIGIN AND HISTORY

The Topepo Red Sweet Pepper originates from Italy, where it has been grown and cherished for generations in home gardens and small farms. Its name alludes to its unique appearance—resembling a small tomato ("pomodoro") in both shape and color. Traditionally used in Mediterranean cuisine, the Topepo pepper is especially appreciated for its rich, sweet flavor, compact size, and versatility in both fresh and cooked preparations. It has become a beloved variety not only for its culinary appeal but also for its suitability in small-scale or container gardening.

DESCRIPTION AND CHARACTERISTICS

Topepo Red Sweet Pepper is distinguished by its small, round, tomato-like fruits, typically measuring 5 to 8 centimeters in diameter. The fruits begin green and ripen to a rich, glossy red, signaling peak sweetness. The thick, juicy walls provide a satisfying crunch when eaten raw and hold up beautifully in cooked dishes. The plant grows in a compact, bushy form, reaching a height of 60 to 75 centimeters, making it ideal for containers, raised beds, or smaller gardens.

Its fruits grow in abundance throughout the season, and their uniform shape and vivid color give the plant ornamental appeal in addition to culinary value. This is a variety that delivers not only in flavor, but also in form.

CULTIVATION

Start seeds indoors 8 to 10 weeks before the last frost date. Sow seeds 0.5 centimeters deep in a quality seed-starting mix, and maintain a warm germination temperature between 25 and 30°C. Once seedlings have developed several true leaves and the risk of frost has passed, transplant outdoors, spacing plants 45 to 60 centimeters apart in rows spaced 60 to 75 centimeters apart.

Topepo thrives in fertile, well-draining soil with a slightly acidic to neutral pH. Enrich the soil with compost or well-rotted manure to promote strong, healthy growth. Regular watering is essential—keep the soil consistently moist, but never soggy. Like other peppers, Topepo appreciates full sun and will reward you with generous yields when given ample light.

Support may be necessary as the plant becomes heavy with fruit. Feed with a balanced fertilizer every 4 to 6 weeks throughout the growing season. Peppers are ready to harvest approximately 75 to 85 days after transplanting, when they have turned fully red and feel firm to the touch. Use scissors or pruners to cut the fruit, leaving a short stem to avoid damaging the plant. Regular harvesting encourages continued production.

CULINARY USES

The Topepo Red Sweet Pepper is a culinary delight, offering thick flesh, rich sweetness, and a pleasing texture that lends itself to numerous preparations. Thanks to its round shape and sturdy walls, it is especially suited to stuffing, whether with grains, cheeses, meats, or vegetables. When roasted or grilled, its natural sugars caramelize, adding depth to sauces, antipasti, or side dishes.

Topepo can also be sliced fresh into salads for a crisp, sweet crunch, or preserved through pickling or oil packing for long-term enjoyment. Its mild flavor and firm texture make it a versatile ingredient in both rustic and refined recipes, from pasta dishes to gourmet appetizers.

HEALTH BENEFITS

n addition to its culinary appeal, Topepo Red Sweet Pepper is packed with health-promoting nutrients. Rich in vitamins A, C, and E, it supports immune health, skin vitality, and eye function. Its high antioxidant content helps fight oxidative stress, while dietary fiber aids digestion and promotes satiety. Naturally low in calories and fat, Topepo peppers make a wholesome, flavorful addition to any balanced diet.