Blocky, thick-walled, 3–4 lobed classic bell shape, averaging 3–4 inches long × 3–4 inches wide. Ripen from medium green with purple streaks to a deep, rich chocolate brown (almost cocoa-like, looking nearly black in shade). Crisp, juicy flesh with no heat whatsoever.
 
Exceptionally sweet and juicy when fully ripe, with a clean bell-pepper taste and subtle fruity notes. The chocolate color adds stunning visual contrast without any bitterness.

Compact, sturdy, determinate plants 24–36 inches tall and wide—ideal for containers, raised beds, or small gardens. Medium maturity: 70–85 days from transplant to full-color ripe bells (green-stage harvest possible earlier). Heavy producer (10–20+ peppers per plant), with good foliage cover that prevents sunscald. Performs reliably across climates but excels in full sun and warm summers.
 
Space 18–24 inches apart in fertile, well-drained soil (pH 6.0–6.8).
Feed with balanced fertilizer at planting, then switch to low-nitrogen once flowering starts to encourage fruit over foliage.
Consistent moisture is key—mulch heavily to prevent blossom-end rot.
Great in pots (minimum 5 gallon) with afternoon shade in the hottest regions.

A modern open-pollinated variety developed in the U.S. in the mid-1980s for colorful sweet bells with improved disease resistance. Not an heirloom, but a proven garden favorite for its beauty and reliability.
 
Sold in a 2.62" wide x 3.5" deep pot.