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Favorite bell or sweet pepper discussion

Best italian-and-cubanell-sweet-peppers

Favorite-pepper-plants

Most-prolific-sweet-pepper-bell-pepper

Dave

I've been growing yellow banana peppers for a couple of years and I like it. Yes, it is thin-walled and I'll have to remember to pick the peppers before they get tougher. If late, it is pickle time.

I have some Cubenelle seeds and I'm still now sure if I grow any this year. I'll have to try to find them.

I think I'll need to grow some thicker walled sweet peppers.

I am growing Flavorburst F1 peppers for the third year and I like them. They are typical bell peppers, big, early, very sweet, bright yellow and very productive. I also grow Antohi Romanian sweet peppers which I think are pimento type, bright red, early and productive. Both types are juicy and thick walled. I also like sweet pickle, they are small and dry but very sweet. I did not like yellow Marconi - not productive and thin walled, and Round Hungarian - not productive.

Thicker walls - then look at Alliance or Vanguard, or King Arthur. All F1 hybrids developed for commercial growers where the added weight of them is ideal for sales.

Dave

"Sweet... not *very* hot..."

Poblano peppers. all the way... Sorry that's all I got. They are delicious.

Edit to add key words: Stuffed Poblano Peppers.

I tried Lipstick this year and it's gonna be one I plant for years to come. I like them both ripe and unripe.

Rodney

For standard bell peppers, King Arthur (ripens red), Early Sunsation (ripens yellow). For conical Italian type sweet peppers, Gypsy and Carmen are my favorites. Also like Lipstick pimento type pepper.

Trying banana peppers this year, but the single plant I planted this year is aborting all its flowers, only have one that set. My other peppers around it are setting good. And my brother's plants are COVERED with banana peppers (grrrrrrrrrr).

After years of trying to grow bell peppers, I gave up about 15 years ago and began growing Corno di Toro. Different shape but taste just like bells. In addition, they are prolific.

All my hot peppers are doing much better than the bell peppers. I believe the bell peppers have a longer maturity date. With the hot summer heat, some of the peppers just dried up even though the soil is still moist. The thin-walled hot peppers hold much better.

Ace is the earliest regular sized bell peppers I have found. They are 50 DTM green / 70 red ripe (and my experience indicates this is accurate or very close.) A couple peppers got sunscald but overall I harvested way more than I could eat from only a few plants and had no other issues other than the plants not being supported properly. They are prolific setting tons of fruit. Thick walled. Tasted great.

http://www.johnnyseeds.com/p-6748-ace.aspx

I tried 'Lipstick' this year and they are DELICIOUS! I also tried 'Lunchbox' but they may have crossed with something else and didn't taste too good to me.

"The Scoville scale should be below 2,000."

That heat level opens up the possibilities considerably. You might want to look up some of the lists of peppers & their associated Scoville heat units, to get an idea of the peppers in that range. Even some jalapenos would be mild enough, especially the Tam jalapeno, which has almost no heat at all. Many of the paprika & pimento peppers have little to no heat... those are generally thick-walled, and less problematic than bell peppers.

I grew Elephant Ear last year, and it had a pretty good yield even in a cool summer. The peppers are large, conical, thick-walled, sweet, and they ripen early. Many of the Hungarian peppers that are "white" immature are thick-walled & high-yielding, but they ripen late... Taltos, Suptol are two that come to mind.

I'm growing an heirloom this year in that class (Pusztagold Paprika) and it has a huge yield of heavy, conical peppers nearly as large as bells. As a frame of reference, I am also growing Orange Bell this year... which as I mentioned in the first thread linked by Dave above, is highly temperamental. It lived down to that reputation again this year, with a poor yield, and losses due to rot; I wish it were otherwise, because I love its flavor. In comparison Pusztagold, ripening just slightly later, has done exceptionally well under the same conditions.

I grow Ace or New Ace bell peppers and find that in my more northern area, they produce better than any other. They seem relatively immune to what the weather throws at them, and still bloom and set peppers. Though they aren't as large or as thick-walled as some they do produce consistently, and I end up with more volume of peppers with this than any other.

Even more productive than Ace is a mildly warm banana pepper, Hungarian Wax. It is so consistently covered with peppers that I have to use support for the plants to prevent branch breakage. The peppers are good-sized with medium wall thickness. When you cook it, if you want little to no warmth, just remove the ribs and seeds completely. If you want a bit of kick, leave the ribs in, but even then they aren't particularly hot. I find most hot peppers have far more heat than I want, but I've grown and eaten this pepper for more than 20 years. I see on line that they vary from 1000 to about 10,000 Scovilles, but the upper end of that is warmer than Jalapenos which are far too hot for me, so that hasn't been my experience.

Since so many folks like Ace, I'm going to give it a try next year. Also, my own sweet bell peppers have turned orange and about 3" large. I'm going to save seeds again and make them to adapt to my climate. These are still the first batch of peppers. I've already harvested all other hot/banana peppers several times...

I like "Chuska" - sweet red long pepper, I think from SSE. Great for eating or roasting.

I would take a look at chilhaucle amarillo peppers. I am not a sweet pepper fan at all, but there were incredible. Orange in color, similar in size and shape to the pepperoncini and they have a very citrusy flavor to them and so so sweet.

Chiming in from Zone 2. Ace performs well for me. Tequila purple pepper also grows well, as does Flavorburst. The first two will absolutely need to be staked.

I'd vote for Shishito peppers! Tasty, tolerant and very productive.

I really like Giant Marconis. The plants are small -- 2-3 feet -- but very prolific, and I start harvesting them in early July. I grow them in 10-gallon containers. I use them raw and grilled in place of bells. They have a lot more flavor. They are up to eight inches long and 2-3 inches wide.

My Ace are still aceing it up. There are 7 medium sized bells just on this one branch.

Biscayne also still producing exceptionally well.

I don't mess with bells anymore. Carmen (Italian frying variety) and Lipstick both produce sweet heavy red fruit and a lot of it. Produce up to frost. Freeze really well.

I really lik anaheims. Not sure what their scoville rating is. They aren't spicy though and they seem to add more flavor to dishes than bell peppers