Pepper 'Escamillo'

Escamillo peppers, scientifically known as Capsicum annuum 'Escamillo,' are a vibrant and flavorful sweet pepper variety that adds a burst of color and taste to culinary creations. Named after the charismatic toreador in Bizet's opera Carmen, the Escamillo pepper is characterized by its brilliant golden-yellow hue, resembling the sun-drenched landscapes of its Spanish inspiration. These peppers are known for their sweet and fruity flavor profile, making them a versatile ingredient in a variety of dishes, from salads and salsas to stir-fries and roasts.
The Escamillo pepper plant is a compact and prolific producer, making it suitable for both gardeners and container gardening enthusiasts. The plants typically reach a height of about 18 to 24 inches, and their bushy nature allows for easy cultivation in small spaces. With a maturity period of around 70 days after transplanting, gardeners can anticipate a harvest of medium-sized, cone-shaped peppers that are both visually appealing and deliciously sweet.
The Escamillo pepper's mild heat level, registering low on the Scoville scale, makes it an excellent choice for those who appreciate the essence of peppers without the intensity of spicier varieties. Whether enjoyed fresh, grilled, or roasted, Escamillo peppers contribute a sunny and sweet note to a variety of culinary dishes, making them a delightful addition to gardens and kitchens alike.

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Escamillo peppers, like many sweet pepper varieties, prefer specific growing conditions to thrive and produce optimal yields. Here are the key growing conditions for Escamillo peppers:

1. Temperature: Escamillo peppers thrive in warm to hot temperatures. They require a soil temperature of at least 70°F (21°C) for optimal germination and should be planted outdoors when the threat of frost has passed. Daytime temperatures between 70 to 85°F (21 to 29°C) are ideal for the growth and fruiting of Escamillo pepper plants.
   
2. Sunlight: These peppers need plenty of sunlight to produce healthy and flavorful fruits. Plant Escamillo peppers in a location that receives full sunlight, providing at least 6 to 8 hours of direct sunlight per day. Adequate sunlight promotes strong plant growth and enhances fruit development.
   
3. Soil: Escamillo peppers prefer well-draining, fertile soil with a slightly acidic to neutral pH range between 6.0 and 7.0. Amending the soil with organic matter, such as compost, helps improve soil structure, fertility, and water retention. Good drainage is crucial to prevent waterlogged roots.
   
4. Watering: Peppers generally prefer consistent moisture, so it's essential to keep the soil evenly moist. Water the plants regularly, providing enough water to keep the soil consistently moist but not waterlogged. Mulching around the plants helps retain moisture and suppress weeds.
   
5. Spacing: Plant Escamillo peppers with sufficient spacing to allow for good air circulation between plants. Proper spacing helps reduce the risk of diseases and ensures that each plant receives adequate sunlight.
   
6. Fertilization: Fertilize Escamillo pepper plants with a balanced fertilizer when planting, and consider providing additional fertilizer during the growing season. Use a fertilizer with slightly higher phosphorus and potassium levels to support flowering and fruit development.
   

By meeting these growing conditions, gardeners can encourage healthy growth and a bountiful harvest of golden-yellow Escamillo peppers, known for their sweet and fruity flavor. Container gardening is also an option, especially for those with limited garden space, as Escamillo peppers can thrive in pots when provided with the right conditions.

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Escamillo Pepper and Goat Cheese Stuffed Chicken:
Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 cup Escamillo peppers, diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 4 ounces goat cheese, crumbled
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Oven:
   
   • Preheat your oven to 375°F (190°C).
2. Prepare the Chicken:
   
   • Lay out the chicken breasts and season both sides with salt and black pepper. Create a pocket in each chicken breast by carefully slicing horizontally through the thickest part without cutting all the way through.
3. Prepare the Filling:
   
   • In a skillet over medium heat, add olive oil. Sauté the diced Escamillo peppers, red onion, and minced garlic until softened, about 5 minutes. Remove from heat and let it cool slightly.
   • In a bowl, mix the sautéed pepper mixture with crumbled goat cheese, dried oregano, and smoked paprika.
4. Stuff the Chicken:
   
   • Stuff each chicken breast pocket with the Escamillo pepper and goat cheese mixture, pressing down gently to secure the filling.
5. Cook the Chicken:
   
   • In the same skillet or a new oven-safe pan, sear the stuffed chicken breasts for 2-3 minutes on each side until they develop a golden-brown color.
   • Transfer the pan to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Serve:
   
   • Once cooked, remove the stuffed chicken from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

This Escamillo Pepper and Goat Cheese Stuffed Chicken recipe combines the sweetness of Escamillo peppers with the tanginess of goat cheese, creating a flavorful and elegant dish that's perfect for a special dinner. Serve it alongside your favorite side dishes for a complete and satisfying meal.