I've had great luck with both Carmen (bull's horn-type) and Gypsy (a cubanelle type). Neither of those have any heat, but you don't mention heat in your post.

I will be trying Godfather over the winter.

The one I love is Aconcagua

Adds an awesome flavor to the fried sausage, onions and peppers. As a sandwich

Found it at a state fair many years ago...

Aconcagua sounds very interesting, thanks.

I've been wanting to try the Carmen (heard plenty good about it). Gypsy is nice, but they're a bit too small (barely) and the late-season growth I had on them was even smaller.

About the "heat" issue. I really don't care if it has heat or not. I'm more interested in having a sweet (sugar content you can taste, though not candy-sweet) pepper with decent production that doesn't taste like sugar-water like too many bell peppers these days.

Thanks.

we grow a pepper called Aji Amarillo. It is a long (4-5inches) long peachy/coral colored pepper. Has a mild to medium heat level and definitly discernable sweet taste.
Very easy to grow, the plants get huge and are best grown in the ground. They are a bit long season to ripen but well worth it.

kendra

Ditto on the Aji's. The best of both worlds, sweet & hot. Very prolific plants, and they dry very well. I still have some dried ones left from the season before this one. They make great powder as well.

I find that Orange Habanero has an overpowering fruitiness. Fruity counts as sweet, right?