Maybe try something like a Big Jim or other numex/Anaheim type.

Definitely try the Poblano, it has a great flavor, just a hint of heat and can easily be stuffed. When dried and roasted, they are called "ancho".
There's a great discussion going on about poblano varieties in this very forum.
An Anaheim Pepper would also do the trick for mild heat, great flavor and big enough to stuff, try the numex big jim.

Here is a link that might be useful: Check out my pepper gardening blogs for tips, pepper info and recipes

Try Ristra Cayenne. Fast grower and the small plants put out a ton of huge peppers. My wife likes them, so that means they are pretty wimpy on the heat side. Good flavor too.

John

Anaheim peppers are growing great for me. They produce a good amount of fairly large peppers with very little heat. Also im a big fan of Hot Hungarian Wax. They do have a little bit of heat in em sometimes but they are good producer and very versatile peppers.

Jim

Wow! Thank you everyone for great replies!

I've tried Hungarian Wax - they're over the top hot for me. I'll look for the Poblano thread. The Anaheim sounds like a good bet - Big Jim "Numex". I was going to try growing a Cayenne next year - I'll look for Ristra.

I have 20+ pepper plants, all except the jalapenos are pretty mild. Even the Japanese Fushimi peppers are sweet. I can quite a few as pepperocinis.

Thanks again!

Cindy

If you think Jalapenos are hot you won't like regular cayenne peppers, noticeably hotter. The Ristra seeds were from Burpee and they are very easy to grow. It's a true hybrid so seeds from the peppers won't germinate, at least all the ones I have tried have not. Anyway, looks like you have several good suggestions. My Ancho's are starting to ripen, looking forward to giving them a try.

John

Cindy my wife loves Chile Rellenos and cannot tolerate hot peppers just like you. To me Jalapenos are mild as are NewMex Big Jim's. To her they are pure fire. For this reason I second the Poblano. To me its so mild I can't sense any heat at all. Its no different than a sweet pepper to me. For her however it is full of flavor with just the right amount of heat. I have a 4' plant in the garden growing just for her.

Give Poblanos a try. I'm sure you will like them.

I'll add another vote for Hungarian wax. Very versatile and prolific.

Hungarian Wax are my favorites. love em on sandwiches. They dont punish you for eating them either.
Bruce

I'm loving all the suggestions here! Another question - a friend (from Mexico) tells me that Anaheim peppers are called Cubanelles in GA? Is this common? I know I used to see Anaheims up north, but don't remember seeing those here in GA.

Cindy

Growing Mariachi peppers, and they have just a nice mild heat. I grill them and can eat them with no problem as is. They would be great stuffed. Grow about 3-4 inches long and 2 inches wide. They are the yellow ones in the tomato basket @ top left. Will redden if left on vine longer.

Anaheim and Cubanelle are two different peppers.

Im growing both of those this year and the Anaheim's are doing way better and producing more and much nicer peppers then the Cubanelle's.

Jim

I vote Beaver Dam. Earlier this summer my poblanos weren't big enough to make rellenos with, but my Beaver Dam's were, so I made them with the BD. Those were some of the best peppers I ever ate, it was hard to not just eat as I peeled. They had wonderful flavor and nice heat, but it is variable. And they grow really nice and big. Right now the plant, which is pretty small (maybe 1ft tall) is covered in more peppers than leaves. We'll be having rellenos again very soon!

Ancho, hungarian hot wax (hot banana), pasilla bajo have a great flavor and barely hot, Big Jim is one of my favorites for the good flavor and mild heat. Great on the grill with chicken.