This red sweet pepper has three-lobed fruit, tapers to a blunt end with medium thick walls and a terrifically distinct flavor. Grill it on the barbeque this summer. Yellow-green when small, red as it matures. Stores well, too. Start indoors eight to ten weeks before transplanting. Keep soil temperature warm, 80 degrees F for best germination. Harden off young plants about ten days before transplanting by setting outdoors in a protected location during the day. Plant out-doors in late spring after nights have warmed.