Vidi is a beauty. I also really like Lipstick (sweet pimento type) and Krimzon Lee (half-spicy roaster) from Johnny's Selected Seeds. Lipstick is a sure producer that starts early and pumps out thick-walled, conical red peppers until cold weather takes down the plants. It produces better than any bell I've ever tried.

Here is a link that might be useful: Lipstick pepper

I have just the tried and true California Wonder bell peppers. They seem to grow well without much work and yield well.

California Wonder
Sweet Banana
Jackpot
Red Beauty
Marconi Rosso

Dave

And I have only open-pollinated Jupiters, given to me in a trade a couple of years ago. They've been the best bell peppers I've ever grown.

{{gwi:37689}}

I'm growing quite a mix of peppers again this year - Last year I grew them all, and loved them, all but for different reasons :)

Bell Peppers -

Red Beauty
Orange Sun
Blushing Beaty
Tequila

Sweet Italian Type Peppers -

Cubanelle
Carmen
Corno di Toro
Giant Marconi

Hot Peppers -

Anaheim (very mild - like a sweet pepper if you remove the seeds)
Early Jalapeno - Very productive, great for my poppers and salsa

Larger peppers really do not have time to mature and change color in my garden. I wish that it was true, but experience tells me otherwise.

Probably, I should focus on small plants and small fruits. Certainly, the Thai Hots will mature . . . but, they are far from sweet peppers.

Usually, I grow Whoppers and Peto Wonders and they are far from Thai Hots or even small plants/small fruits. Still, they are intended for harvest while green.

Last year, I grew Snapper for the 1st time and they did wonderfully - once again, as green peppers. For one reason or another, I don't have Whoppers and Peto Wonders to back them up this year. My bells in 2010 are Snappers.

Most of my success with sweet peppers comes from growing either Marconi or Giant Marconi. And, they come closest to ripening in my garden. I can use them either green or when they have some red blush and they will turn red-ripe hanging in my kitchen.

Then there are the Anaheims . . . a little spicy but nearly a sweet. They may not ripen either but I've got lots!

digitSteve

For sweets I grow Lipstick (which someone else also mentioned above) and Italia. I've been growing these for years, saving seeds from one year to the next. Both really productive, delicious, and reliable in my garden.

On the slightly spicier end, I'm growing Anaheim, Ancho, and Czech Black.

I'm growing a bunch, but two of my favorites are Orange Bell and Red Ruffled Pimento. I love them because they're both sweet, reliable, and really beautiful.

I've had terrible luck with yellow peppers, but I've only been trying for a couple years. This year's yellows are sad, spindly seedlings once again, in comparison to the stocky plants of everything else... I don't know whether it's bad seed, or just not very vigorous plants.

cubanelle,very productive till frost
pimento, first time
yellow globe.,, first time
.. some mixed. ,,don't what to expect

I also have poblano which has some heat.

For those who are climate handicapped (short season) the antique frying pepper Melrose is the quickest to color up of all the sweet peppers that I have grown.
{{gwi:19308}}

This is my first year growing peppers they were slow coming up and slow starting to get big, but I am trying burpee carnival mix and sweet apple from Johnny Select Seeds. I am thinking starting some more but it may be a bit late...

For red color North Star a good northern pepper.
Purple Beauty was good last year with heavy walled fruit and they are purple even when small.
Sweet Banana are fruiting (8 weeks old) and ready to go to the garden. I will do some pickles with them this year.
I have experimental Giant red Bell with no name from Chile
I have experimental orange/yellow Greenhouse Bell from Canada.
With our short season we are lucky to get any color but green

Curt~

Digit, have you tried Super Pimento? It gives small, thick-walled red fruits. Lots earlier than regular bells due to the small fruit size.

This year I am keeping it very simple and only growing Big Early Hybrid. It was productive for me last year and grew very large fruits. They will turn red given enough time, but I picked almost all of mine green.

I always pine after the seed descriptions for yellow, orange, purple and red bells, but don't have much luck getting them to the advertised size and color, so I'm holding off until I can devote more time and attention to doting on them.

I grew Hungarian Sweet Banana Peppers which were very productive as well as cayene peppers. This year I am adding Hungarian Round.

I'm growing a bunch of new types this year. Last year I tried an unspecified type of orange bell from a nursery and only a few got ripe. I also grew lots of (again, unspecified type) light green italian frying peppers and they were very productive, but none turned red. I am trying some smaller ones this year, hopefully I'll have better luck. Guess we'll see!

Sweet Bell Peppers:
1 BELL BOY HYBRID (Green to Red)
1 LADY BELL HYBRID (Green to Red)
1 ARIANE (Orange, super sweet)
1 ORANGE SUN (Orange)

Italian Frying Types
2 CUBANELLE (Light Green to Red)
2 MARCONI GOLDEN (Orange)
1 NARDELLO (Green to Red, long & thin)

Hot Peppers
1 ANCHO MULATO (Dark Green to Brown, mild)
1 JALAPENO TAM (Green to Red, mild-medium)
1 THAI HOT DRAGON HYBRID (Green to Red, very hot)

Assorted Peppers
1 PEPERONCINI (Green to Orange to Red, for pickling)
1 YUMMY ORANGE (Orange, small size)
1 LITTLE DICKENS (Orange, mini size, upright)

I was very pleased with Cubanelles last year so I plan to grow them again this year. Califorina Wonder green peppers seem to be the main one available around here. I use alot of sweet peppers as a basic in my diet (probably 4 days a week peppers are used on one dish or the other.)

My grandgirl LOVES the little baby bell peppers they sell in the grocery store, a couple years ago, i found a 'Baby Belle tricolor mix' at Nichol's Garden Nursery, they were kinda pricey, but for once i got lucky, they were just like the ones in the stores. Plus they're vigorous, early (about 60-65 days full color) and beautiful in the garden and on the plate.
I plant them right at the entrance to the garden, all summer til frost, the garden path is littered with the stem ends, you can't walk past them without picking a few to munch on.

Also doing Big Bertha, North Star, Red Beauty, Orange Sun, Yellow Banana, Marconi and Corno de Toro,

For some reason, it won't let me post a link to nichols, but it's just their name dot com.

Hot/warm:

habanero
slim cheyenne
sante fe grande
pepperoncini italian

Sweet:
purple beauty
Red ruffled pimento
Cal wonder organe bell
Marconi red

First time - I bought a generic pepper plant from HD last year - got 1/2 of about 2 inch green pepper. This year, really hoping I've learned enough!

Hi,

As far as sweet peppers go, in addition to growing Nathalie (a bell), I'm doing a number of Spanish sweet (or not too hot) peppers (some for the first time) including:

Piquillo
Choriceros
Noras
D'Espelette (Basque/French)
Dulce D'Espagne
Arnoia
Couto
Guernika
Padron
Pepperoncini (Greek)
Alma and Rojo Dulce paprikas

(Still working on germinating some more including Picon, Palmas, and Corno de Capra - many thanks to Fiedlermeister for some of the seeds!!)

Also growing a number of hot peppers, mainly the standard southwest/mexican/carribean types plus a thai hot and bulgarian carrot.

Also growing out 4 types of peppers from Bhutan using seeds from dried pods given to me by a friend who recently visited Bhutan. I understand that they'll be on the hot side, but not sure how hot (but they're definitely not bhut jolokia, thank god LOL!)

Should be an interesting harvest!

Anne

The only sweet bell peppers that I really have noticed any difference in results are these below... most typical green bells don't seem that much different by September.

'Golden Summer'... Very good big blocky crisp light lime green peppers changing to yellow-orange. The plants grow huge and are dependably productive in Ohio. My favorite I can always count on.

'Purple Beauty' ... very productive, lots of medium small dark purple peppers that can mature dark reddish. Seems to tolerate cool weather more than average.

I'm going to try 'Romanian Sweet', not sure if 'Romanian Rainbow' is any different. Are they types of Peppers really that good to eat raw? They are suppossed to have many color phases.

Umh....I didn't see Shishito. It is a Japanese pepper - sweet, slender, thin-walled, and wrinkled. You can either grill (with double skewer) or pan fry them, or use in tempura. They are usually eaten with skin and seeds, but not the stem. It is never spicy in my experience so I hope it falls within this thread. I'm growing it for the first time after tasting some from a Japanese grocery store.

I'm growing a lot of the same peppers.. Most are new to me. A few
hybrids:
Orange Sun, Fat 'n Sassy Hybrid, Quadrato Asti Giallo, Lipstick,
Antohi Romanian, Gypsy Hybrid, Red Belgium, Carmen F1, Jimmy
Nardello's, Purple Beauty, Padron and Nu Mex Heritage 6-4.

lantanascape wrote: Digit, have you tried Super Pimento? It gives small, thick-walled red fruits. Lots earlier than regular bells due to the small fruit size. . .

I have not tried those, Lantanascape. I really should plant some of these little cuties that are out there.

In the time that has passed, I came across another one trying to grow tall in the greenhouse: Fushimi. Last year, that was a BIG find in a little sweet pepper. And, they should be ready to set out in another 5 or 6 weeks.

But no, I didn't give them a chance to change color from green last year. Fushimi is awfully good in a stir fry.

Steve

Topepo Rosso
Sweet Red Cherry
Corno di Toro
Red Marconi
Jimmy Nardello
Pimento

I will probably grow Big Bertha if I can find some plants.

DL