Not really. Sweet in the pepper sense means no heat. Sweetness beyond that is dependent on individual taste buds. To some folks these may actually taste sweet, although I doubt that anyone would compare them to pears or blueberries.Like pears or bluberries some will taste better than others in the same species.

Yes, Farmerdill explained that really well. No sweetness as in sugar but simply a lack of spicy heat common to many other pepper varieties.

i disagree... some varieties are sweet when ripe as in actually contain sugars. sweetness is a completely different thing from absence of heat.

Ripe peppers like bells, cheese peppers and even ripe jalapenos have a sweet taste, which IMO, is heightened by roasting.

It took some searching, but I found a table that gives the degrees Brix values for various fruits and veggies. (Brix is a measure of sugar content of the juice of the fruit or veggie). Bell peppers average a Brix of 6, which is the same as hot peppers, tomatoes, cabbage cauliflower and green beans. For the original question, blueberries average a Brix of 10, same as raspberries and strawberries (they don't list blueberries. Have a look yourself...scroll to the bottom of the page:

http://www.ag-usa.net/brix_test_meaning.htm

Okay, I didn't think there were any peppers that were actually literally sweet. Just the terminology threw me. I've seen red cheese peppers described as being candy sweet (found them after I made this post), but seems odd that there would be an actual pepper that you could feed to someone blindfolded and have them go "Oh, thats sweet!".

try a ripe 'lipstick" or" apple" sweet italian pepper and you will believe.

Of course there are sweet tasting peppers.

Super Shephard's for instance, and it's close relative the shephard's rams horn (or is it ramshorn ?), both with high brix levels. The sweeteness is tamed when BBQ'd for some reason though but still excellent. These have become my favorite amongst the sweets.

Pepper Carmen is pretty sweet as well, and popular for it's overall taste.

Do some forum searches at different pepper forums, you'll find at least a couple of more candidates.

Tolli's Sweet is pretty sweet, too.

I picked up some Ancient Sweets last week. While they aren't quite what I'd call sweet sweet, they are really good for snacking on raw.

You're not going to find a sweet pepper from a sugar-content point of view that doesn't also have that generic pepper flavor (not heat) lingering in the background.

Some have fruity notes along with the sweetness which cut into that generic "pepper flavor" adding distracting flavors along with the sweetness...citrus, tropical-fruit-like, and apple-like notes are most common.

Basically, there's no "woah! this tastes like a piece of fruit!" pepper out there...just peppers without heat, without heat with sweetness, and without heat with sweetness + fruity notes. All will still have that pepper flavor floating in the background, though.

Don't particularly care about fruity notes, I mentioned fruit entirely in relation to "this is a plant you eat that is sweet". Having the normal pepper flavor is fine, I'm just asking if there is a pepper that is sugary, like other dessert style fruit.

Lipstick, Gypsy, and Yummy come highly recommended for sweetness. There's some wonderful "Marconi" style peppers, but they take a long time to ripen (worth it for some people).

I also recommend one I bred called "Crunch Sweet Orange" but I don't have seed for it, currently. It's nothing revolutionary on the sweet side, though...it's just in the same class of peppers as the ones mentioned...and it's more vigorous (in trials) than Yummy and Gypsy (it hasn't been compared to Lipstick in same-season harvest trials). Btw, Yummy was bred to not be as vigorous and grow smaller so field growers don't have to stake the peppers...so it being more vigorous than Yummy isn't shocking.

Aji Dulce 2 (can have mild heat) and Jimmy Nardello (no heat) are good sweet/fruity options for thin-walled peppers...stuff you'd use for light cooking or drying.

Oh yeah, roasting/grilling really brings out the sweetness of a pepper. It brings the sweetness to the forefront in truly sweet varieties.