Cherry Pepper
Cultivar · Cherry Bomb, Pimiento de Cereza
Cherry Pepper is the broad name for a group of small, round, cherry-shaped chilli varieties grown across temperate regions for pickling, stuffing, and fresh use. Heat ranges from near-zero (sweet cherry types) up to around 5,000 SHU (Cherry Bomb and similar hot cherry varieties). The thick walls, juicy flesh, and round shape make them perfect for stuffing with cheese - the iconic Italian-American antipasti staple.
History & lineage
"Cherry Pepper" describes a category rather than a single variety - small, round, cherry-shaped chillies have been independently cultivated in numerous regions over the centuries, with similar fruit shapes appearing across multiple Capsicum annuum cultivars. The name became a commercial classification in 20th-century American seed catalogues, gathering several distinct sweet and hot cherry-shaped peppers under one marketing umbrella.
The most famous member of the cherry pepper family is the "Cherry Bomb", a hybrid cultivar developed by American seed companies in the late 20th century specifically for hot pickling. Its consistent size, heavy yield, and ideal pickling characteristics have made it the standard hot cherry pepper of American commercial production. The hotter cherry peppers reach around 5,000 SHU - serious heat compared to sweet cherry varieties but mild enough for direct eating in pickled form.
In Italian-American cuisine, stuffed cherry peppers became a defining antipasti dish, particularly in the post-war Italian-American restaurants of the northeastern United States. The traditional preparation - mild cherry peppers stuffed with cheese (typically provolone) and prosciutto, packed in oil - has spread globally as Italian-American food culture has gone international. The dish is now a fixture of Italian delicatessens worldwide, including in the UK.
The sweet cherry pepper varieties - red sweet cherry, yellow sweet cherry, and similar mild cultivars - serve different culinary roles, primarily in fresh salads and as colourful garnishes. The category includes some genuinely ornamental varieties grown for visual rather than culinary value. UK home gardeners often grow cherry peppers as easier alternatives to bell peppers, with the smaller pod size suiting cooler British summers better than larger thick-walled bell varieties.
Culinary uses
Most commonly pickled whole - the iconic Italian-American "stuffed cherry pepper" with cheese filling is a deli classic. Used fresh in salads, antipasti platters, and sandwich fillings. The hotter Cherry Bomb varieties feature in salsas and as pizza toppings. Excellent for preserving in oil with garlic and herbs - a method used widely in Italian and broader Mediterranean cooking.
Growing it in the UK
Annuum is the forgiving group, and the right place to start. Seed germinates readily in warmth, the season is short enough to finish outdoors in a good summer, and February to early March is soon enough to sow. Germination is given as 7-14 days. At 75 days to maturity it is one of the quick ones: sown in March, it will be picking well before the light goes.
At 45–75 cm it wants a 7- to 10-litre pot and a sheltered spot: a greenhouse, a porch, or the sunniest wall you have. The record puts the yield at heavy, so start feeding weekly with something high in potassium as soon as the first fruit sets — a plant carrying that much will run out of steam otherwise.
Thick walls make it a poor drier but an excellent pickle, and it stays crisp in vinegar.
Read from this variety's own record — the figures are in the panel opposite.
