I agree. Some of the descriptions are subjective. But when I think of DRYING, thin walled pepper pops up in my mind. I am talking about normal air drying not in dehydrator. But for grilling/ saute', I think you can use just about any pepper from green to ripe stage (excluding small super hots). For stuffing, I think of a pepper that at least can hold 2 spoons of stuffing. Same goes for pickling.

Seysonn

Great question. My opinion is you're right on one point, there are a lot of "crossovers" in large - thick walled peppers. You can fry 'em, roast 'em, stuff 'em & roast & stuff 'em. Thin walls, not so much "crossover" as they,re generally smaller in size not lending them to be filled with rice, meat 'n cheese (My favorites stuffin' stuff!). Anybody got a large thin skinned for stuffing?

Concerning taste, there is no dispute.

For me, yes, there is a point to describing peppers.

Like a drying pepper is going to be thinner walled- and even though you can dry a thicker walled pepper, sometimes it just does not taste or texture out as well as a pepper more described for drying. Like banana peppers can be dried, but they tend to taste and texture out better pickled.
Stuffing peppers seem to tend to split less than roasting peppers, even though both have thicker walls. And again a taste/texture thing, some peppers just don't stand up as well to the oven, and are better for the fast heat of frying.
Other peppers are better suited for pickling, because they seem to stand up to the processing better. Like last year I pickled cherry bombs, which are really stuffers. They are good, but noticeably softer than whole banana peppers which take the pickling much better and stay much firmer.
Other peppers, like paprika peppers, are best for drying and powdering because they are thick fleshed and take the drying well and still yield a lot of dried product, and have that particular flavor profile one looks for in a paprika- and usually just drying another sweet does not compare.

Now, all of that said... I have roasted non roasters, fried non fried, and stuffed non stuffers with greater or lesser success. Pickled non picklers with less success, though I should note that in a mixed batch of peppers they don't do so bad. And I've dried some of all my peppers I have grown when the crop got to be too overwhelming to keep up with on fresh and too little for pickling- and all of them have dried ok, but some are better than others. Like corni di toro turned out to be a pretty good chopped drier, though it's noted to be a stuffer and fresh eater. Banana peppers are meh dried, and better used in other stuff. And Serrano and jalapenos are great dried, pickled, or fresh- in fact, I prefer to split my Serrano and dry them first and put in the dehydrated halves with my hot pepper rings for extra kick. Somehow they just seem to work better that way than putting them in fresh.