Red and yellow Corno Di Toros are nice for frying. There's plenty of jalapenos that have no heat, but good flavor. Go to www.tomatogrowers.com and order a catalog. They have the peppers broken does in "hot" and "mild". Great customer service too.

Any of the NuMex/Anaheim varieties would fit your heat level. Click here

Tomt, I was looking for mild heat not no heat. I will be growing Biscayne and Ace for sweets. After the success of my peppers this year, I want to grow more.

How about these? Would they have good flavor when red? http://www.johnnyseeds.com/p-8713-highlander.aspx

I was also considering a poblano.

I also want the variey to have consistent mild heat. If one pepper is mild but the next is super hot, that defeats the purpose.

Concur, I have not grown this variety of Anaheim but as a group they are a good choice for a mild hot pepper. The hot banana types are also relatively mild, Stoked, Volcano. Another choice are the mildly hot bells like Mexibell, Fahita Bell, Cajun Bell. Pepperoncino is also a good choice.

I've been growing Mexibell off and on from the same pack of seeds I bought back in 2011. Not sure if I got some messed up seeds but some of the peppers have no heat, some have a little, and some are probably on par with a serrano. They all look the same just have different heat levels. Not sure what's going on with them. They do produce fairly well though and they're thick walled with a nice sweetness when ripe.

Rodney

Poblano is a good choice. I haven't picked a very spicy one yet off of mine. Just start them early--they need a while. Right now mine are 5 feet tall and are finally able to carry a respectable pod count--I put the seedlings out mid-May. They grow about a foot a month so plan for a few months of letting them get on the tall side so you can get more than a handful of peppers. The pods grow fast and are good green so you don't need to sit & wait for ripening. They're exceptionally heat-tolerant. (Pay no attention to my planting times, my zone has weird seasons that you don't have)

My favorite eating peppers and I don't do a lot of heat is the Hungarian Hot Wax pepper. Good producers and can be eaten while still yellowish/green or when full ripe (red).

They are pretty mild on the heat scale but still have a little something. Much less heat than a Jalapeno for sure. I slice them up and cold can them for use on sandwiches and such throughout the winter.

Pete,

The heat in peppers is located in the seeds and white ribs inside the pepper. You can take a grocery store serrano and remove most of the heat by quartering it and scraping out this material. That's what I do when I want less heat. Fresh poblanos, IMHO, have NO heat, just a mild spice. Try Manzano peppers. I love the flavor, and it has just a mild zing. I've bought stuff from Johnny's, but I consider www.tomatogrowers.com a much superior supplier as their on-line and print catalog has a complete explanation and accurate description of each variety they sell. They have a "salsa" variety jalapeno that may be what you're looking for. Jalapenos ripen much more quickly than some of the larger varieties...

Try Numex Suave Orange habanero. Just a hint of heat and a great hab flavor. Also Lemon Drops are small, and IMHO, mild. Very fruity and floral flavor.

Beaver Dam is one of my favorites. I like Poblano and Jalapeno a lot but can always find those at the grocery store. For that reason I sometimes grow the ones I can't find easily.

I would love to try Manzano, but have never gotten them to germinate for me.

Manzanos are pretty cool to grow. They produce nice, firm roundish peppers that look a lot like an apple. But, I have found that they don't produce a whole lot of peppers. If that is not a concern, then I think they are great.

Although I can get them in a couple of area grocery stores, I'm gonna grow one next year just for the hell of it. I've seen all sizes, from apple size to small lime size. Yellow and orange too. Gonna see if I can germinate some from bought fruit.

Peter, if you are interested in Poblano peppers, let me know. I have a ton of seeds. One pepper that I really like is the Chilhaucle Amarillo. It is very citrusy in flavor with bit of heat, not much more heat than a jalapeno or pepperoncini I feel.

Thanks Jim, I will consider it. Are they your own saved seeds?

Yes, not total isolation, but not on top of other pepper plants. I purchased the plants from Janie at chile plants this spring. The poblanoes we stuff with queso blanco, chorizo, and scallions.

Some poblanos are hotter than others. Poblanos 211 and Tiburon are a little warm.

Poblanos at Cross Country

This year piquillo was my new warm favorite. They are not suppose to have any heat ("piquant but not hot"), but they did for me this year! I might try saving seed.

There are also mild chinense "seasoning" peppers. This year I grew aji dulce 1 and Grenada seasoning,

"Seasoning " peppers at Cross Country

Not all poblanos are mild, but none are very picante. I am always surprised when I get poblanos in Méjico as they are sometimes quite picante.

I like Cajun bells, they have some (very mild compared to Jalapenos)heat but if you want them milder remove the seeds. They look like little red bell peppers, very prolific .... love them ...

Some good suggestions above. I would add Rain Forest. They are very citrusy with not much heat and very productive. I think Manzanos are pretty hot. I have found no-heat Poblanos on the same plant with very hot ones, so that is a gamble.

John A

As far as the mild hots I grow Anaheim and Jalapeño. My wife always cuts the bloom end off and tastes it first. Scrapes the membrane and seeds out if it is too hot.