Sweet Pepper (Capsicum annuum 'Gypsy') in the Peppers Database

Heredity: Hybrid
Hybridizer or Originator: Seminis

Data specific to Peppers (Edit)
Disease Resistance: Tobacco Mosaic Virus
General Type: Cuban
Italian Frying
Pepper Shape: Tapered
Fruit Length: 3-5"
Fruit Width at Shoulders: 1.5-2.5"
Fruit Ripening Color Sequence: Yellow to Orange to Red
Days to First Harvest and Maturity: 60 to greenish yellow, 75 ripe.
Wall Thickness: Medium
Heat: Sweet<100SHU

General Plant Information (Edit)
Plant Habit: Herb/Forb
Life cycle: Perennial
Sun Requirements: Full Sun
Water Preferences: Mesic
Plant Height: 18-24"
Plant Spread: 12-18"
Fruit: Showy
Uses: Vegetable
Suitable as Annual
Awards and Recognitions: AAS (All-America Selection®): 1981


Photo gallery:

Posted by BookerC1 (Mackinaw, IL - Zone 5a) on Aug 22, 2014 10:41 PM

These are one of my favorite sweet pepper varieties. With Gypsy, I can get a flavor and crunch similar to bell peppers, without all the trouble I have with growing bell types in my garden. These horn-shaped peppers grow vigorously and produce a steady crop of tasty peppers. They seem immune to the blight and blossom end rot that plague my bell peppers. I enjoy these both fresh and cooked, and I plant them every year.

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Posted by Kandy477 (New Iberia, LA - Zone 9a) on Dec 14, 2014 4:02 PM

By far my favorite pepper. Unstoppable here on the Gulf Coast and has no problem with disease or blossom-end rot. Let them turn red for the sweetest peppers, but great at any stage.

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Posted by DonShirer (Westbrook, CT - Zone 6a) on Dec 15, 2015 8:11 AM

Good sweet taste and good yield both in the ground and in 3gallon containers.

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Posted by cwhitt (Central Ohio 43016 - Zone 6a) on Feb 21, 2018 8:42 AM

These sweet peppers stay a lime green color for pretty long, but if you don't pick them right away, they will eventually turn red. They have a sweet and fairly mild flavor, especially if you wait until they turn red. I use them in casseroles, salads and soup, but I also just cut the top off, dump the seeds out and lay them flat on a baking sheet and broil/bake them. They are flavorful enough that you do not need any sort of seasoning or oil on them - really quite tasty just baked, and this is my favorite way to eat them. Living in a condo with limited space, I often grow them on my patio in a pot, and for me they actually grow better in the pot than in our Ohio soil that is heavy clay. The pot has no drainage holes, but these peppers seem to really love a lot of water - it seems like the more water I gave them, the more peppers they formed.

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