I haven't grown them, but you might want to check out Ausilio peppers, which are considered "thin skin frying peppers". Mildly hot, I believe. That may not satisfy your desire for sweet peppers, though.

Thanks, Labradors. Lipstick is mentioned in the other discussion many times. I will add it in my vegetable garden next year. Are Gatherer's Gold, Jimmy Nardello and Melrose a little hot? They will be my son’s favorite.

Daninthedirt, thank you. I like the thin skin Ausilio peppers and write it in my list.

JImmy Nardello is not hot at all. I'm not familiar with Gatherer's Gold or Melrose.

None of the peppers that I mentioned are hot.

Every so often an Ausilio peppers can be quite hot.

Crunch Sweet Orange might fit the bill. It was developed and stabilized by a GW'er several years ago. Very nice pepper.

Of some use to understand why you get thick walled peppers. I believe that overly mature peppers develop a thicker skins. Lack of water also contributes to thicker skin.

I'm not sure what you mean to be honest. Which type of peppers are you worried about? Do you eat them green or let them ripen to red/orange/yellow?

There are many different types beyond the basic "green" bells and the boring bananas. Try different types like Labradors, thicker roasting and bull horn peppers. Ajvarski is a nice roaster, Lipstick/ Glow are nice. Corno di Torno are the classic bulls horn. Common hybrids are Carmen and Giant Marconi, both produce high quality peppers.