I had good results in the past w/ Purple & Chocolate Beauty peppers. They are small to medium sized bells. Sweet Banana is usually easy to grow too, IMPE.

I cannot grow peppers any more it seems, though, because of what I believe are chili thrips = (

Hi Writersblock

I tried a lot of varieties in our weather and some I prefer over others. What comes to mind for easy to grow, versatility and flavor are the Shishito peppers, they are very productive and the plant is small. Can be used like green pepper in a salad, appetizer or a side dish. They are similar like Padron peppers that is served in tapas in Spain but they are much easier to grow. They are sweet and mild in flavor but occasionally you will get one that is not.

Silvia

https://en.wikipedia.org/wiki/Shishito

Thank you both. Ugh, chili thrips. I'm really sorry about that, carolb. My biggest problem here is the critters that get a lot of stuff when it's really dry in the spring, probably wanting the water in the veggies.

Hmm, shishito peppers. Hadn't thought about that, although I love the padron peppers fried. And I do have to order some things from Tomato Growers and I know they carry them. Thanks, Silvia!

I loved the purple bells i grew last year. As sweet as a red bell but my flavorful.

Thanks, Pea. Do you remember what kind they were?

We love Lipstick --- compact plant, medium sized, prolific, sweet red roasting peppers. From 4 plants we've picked over 150 so far, and they are still loading with new green ones. The great thing about them is the skin is so thin that you don't need to peel them after roasting!

Tony

http://www.johnnyseeds.com/vegetables/peppers/sweet-peppers/lipstick-organic-pepper-seed-2342.html

stock photo

Sorry no i don't. I might still have the tag out by the garage. I bought them at either lowes or home depot, not seeds but the already started plants. I'll look for the tag tomorrow, its likely still stuck in the bucket of dirt since i have not reused it yet.

No problem, Pea and it's not worth any trouble, especially since who knows if this forum will even be here tomorrow, the way the rest of GW is going tonight.

Thanks for the lipstick pepper suggestion, Tony. Are you in FL or MD?

In MD --- here is today's photo of Lipstick (10/10/17).

Tony

Tony, those lipstick peppers look good! I have been so busy with the zucchini, cucumbers and tomatoes that I forgot all about the peppers this season.

Writersblock, I also like Pinot Noir and sweet red pimento peppers, the little Lunch Box peppers are very productive in my garden.

I had a problem last week, someone was snacking on my baby zucchini, I put a dryer sheet with clothespins around the plant and it worked, no more night time visitor, whatever that was.:)

Silvia

Silvia -- Lunch Box peppers are a smaller version (too small for roasting, though). Lipstick gave us 3.5" to 4.5" sweet peppers that we roasted and canned over 2 gal so far. Our recipe:

Roast peppers, sprinkle with sea salt/ kosher salt and cover. While cooling, chop handfuls of fresh parsley, chop garlic cloves and mix all in gently with peppers. Start filling jars with the mixture to about 2" below rim, whatever liquid is left pour into each jar evenly. Add even quantities of red wine vinegar and canola oil (being neutral you get to taste the product, not the oil) to taste --- or to 0.5" below the rim. Seal, shake well and sterilize. Yummy!

Tony

Tony, thank you for sharing your recipe for peppers, it sounds delicious! I will try it soon. Your kitchen and garden are well supplied for sure...

Silvia

Tony, thanks for the photos and the recipes. They sound really good!

Silvia, thanks for the dryer sheet idea. I had a problem last spring with possums in my plants and I bet that would help deter them. I'll try it this season.

I, too, grew Marconis for years. Last year tried Ajvarski which I purchased from Baker Creek Seeds. Much prefer them to Marconi. Thicker walls - so they are great for roasting and I would imagine for stuffing too.

Very interesting about the Ajvarski peppers. Thanks, sonnit.

I've vaguely heard of them, but always roasted or cooked in some other way. How are they for eating raw?

Sorry, but I haven't eaten one raw- not really my favorite vegetable. I mostly grill them to black on the grill, peel and then freeze them for use as roasted red peppers. I also chop and saute them fresh or from frozen.

The only pepper that consistsntly grows great for me is cubanelles. I start them inside and plant them in their outside containers on March 1. They go on to grow until we get a frost. They slow down a little during the hottest weather and then puck back up.

i let mine turn red and they are so sweet I often just eat one right off the plant for a snack!