Check this one out from CCN.

"ITALIAN ROASTER HYBRID - medium; Cubanelle/Italian Frying Type; 8 to 9 inches long by 0.5 to 0.75 inches wide; medium thick flesh; matures from green to red; pendant pods; green leaves; 24 to 30 inches tall; Mid Season; Uses: Italian Cuisine, Roasting, Fried/Stir-Fried; C.annuum."

Here is a link that might be useful: ITALIAN ROASTER HYBRID

Ruth,

I have a variety of tolli which has some heat, if you would like some seeds, let me know. Also, one of my favorites is Corno di Toro, which is similar to tolli but with mild to medium heat. I have those seeds also. Rick

sidhartha, thanks for the suggestion, but I prefer not to grow hybrids. I like to be able to save my seeds.
Rick thanks for the offer but I have a potted Corno di Toro plant. I'll have to try cooking the two peppers together.
I was hoping maybe I already had seeds for one similar.
I have alma and Leutschauer Paprika seeds and was thinking maybe those.

I have a hot banana pepper that my family has been growing for decades at this point. Not sure when they came from.They are incredibly sweet if you let them go blood red, which I do. They do tend to vary a bit in heat. We fry them and put them on sandwiches and pizza. I'd be happy to send you some seeds.

Around here we have a pepper people call Long Hots. You dont see them in seed catalogs and Im not sure of there origin but they have quite a following.People have there own strains,some saving seeds for generations.
Roasted in Olive Oil they are a must have for many generations in these parts.
I smoked some this year and all I can say is I should have smoked more , There all gone Im going to smoke all I can next year. I did not grow them myself but a good friends grow them every year. A real hit at any local Farm Stand , people have gone out of there way every year for generations to get this pepper.

Looks a lot like the Anaheim/Hatch I'm researching for 2015!