It is interesting, and I applaud your diligence in tracking everything. I keep telling myself I should quantify instead of relying on my memory of lasts year's production....
I think it's somewhat limited in use due to the fact that the cultivars are not interchangeable, i.e. you can't substitute a Marconi for a jalepeno. Nor does it compare growth habit and plant size with fruit production. (For example, it would be useful to know that of two bell varieties that averaged about the same pounds of fruit per plant, one took up significantly more room than the other to do so.)
Do you have any favorites in regards to taste?

Wonder, Quadrato, Canary and Purple Beauty are all bell type peppers. The plants were all about the same size, and smaller than any of the other plants. They could in theory be planted more densely because of this, but in my test they are planted equidistant.

Marconi, as a sweet pepper, certainly isn't a substitute for jalapeno, but I do find it to be an excellent substitute for bell peppers, and this year have dropped several of my bells in favor of planting more Marconi.

I can't detect a difference in flavor of green peppers, so heat and texture are more important. Fully ripe is always more flavorful, but even then, the sweet peppers all taste about the same, independent of color. My tests were originally to discern what I thought was the best tasting pepper of various heat levels, but since the flavor is so similar between like types, it became more about texture and yield.

I don't have exact size measurements, but all bells in my experience have been about half the size of the larger plants (Marconi, Anaheim, Pablano). Pepperoncini and Jalapeno are in between the two.