This pepper might fill your needs except for its size. It is a shorter pepper and the heat ranges can vary from pepper to pepper.

https://www.seedsavers.org/ausilio-thin-skin-italian-organic-pepper

Hatch is a chili from New Mexico. Over the years Hatch has many variations... and "heat". Having said that, Hatch can be a long, wider chili; heat can depend on how hot the weather is.

Thank you so much everyone!

@cindy-6b/7a VA I have never heard of that pepper. Its not exactly what I am thinking of but I am intrigued. I am putting it on my list for next year. Have you grown it? What is the yield like?

@CA Kate z9: Now I remember, that how hot a pepper becomes correlates directly with how much heat (high temperatures) it gets. Oh well...

@John D Zn6a PIT Pa: The Manganji Pepper sounds very interesting! I kind of glanced past it. Thank you for bringing to my attention. Among the world's best tasting peppers, thats quite an endorsement. And my climate maybe more like that in Japan.

I did some browsing after I posted this. I could have sworn there was another post here, by Robert? I think what I wanted is a long, thick, wrinkly, mildish (or of varying heat) Cayenne pepper, something like a Cow Horn Pepper, or Arapaho Pepper. These can be had green or red. Anaheim peppers are another long thick type, of varying heat and can be had green or red.

I got this Hot Cheyenne Hybrid Pepper from Burpee's as The cayenne type:

https://www.burpee.com/pepper-hot-cheyenne-hybrid-prod003164.html

And Ms Junie as he Anaheim type.

It will be very interesting how these grow for me!

katyajini - yes, I have grown this pepper for several years. Wondering what your planting zone is?

If you are interested in some seeds, message me.

I do like Kate's suggestion on the hatch chilies. They sound perfect to me.

I had so many Hatch's that I burnt, skinned, flattened and froze about 10 extras. Most are quite large... and hot. They have come in really handy since. I'm going to grow Hatch again this year.

Far as I can tell there is no exact specific "Hatch" chile pepper, it refers to peppers grown in Hatch Valley. New Mexico. They come in mild to medium to hot.

Here is a link to the kind of peppers grown in Hatch, and you can find some of these seeds in other places.

Hatch Valley Chiles.

As far as mild, have you tried Padron or Shishito peppers? These are wrinkled small peppers eaten green, heat varies from pepper to pepper. Not long though. There are also Italian Roaster or Long Hots, which are long thin mild peppers.

My favorite mildly hot pepper is Pablano but it is not green nor very long. It's hugely productive though. I grow the variety called Baron F1 from Johnny's seeds.

@cindy-6b/7a VA: as I have been saying elsewhere I have spread myself super thin with the number of seeds I have gotten this season, especially of plants I have never grown before. I wont be able to do justice or enjoy it if I take on more. It is so kind of you to immediately offer me some seeds....if you still have some left next year I will grow them! Thank you!

@CA Kate z9 I knew so little about Hatch chilies. I have never seen them in any grocery shop where I go. I hear they are sold at Whole Foods now but I must have missed the narrow window in August/September when they are offered. I do have some powdered red hot Hatch Chilies and the flavor is so nice. I have used them in place of cayenne and it worked out better I think. Lets see how my plant grows, I am thinking of only one plant. We will probably eat them all either green or red with nothing left to preserve.

@robert567: You have made so many wide ranging suggestions for my little quest....it got me reading about peppers that have not been on my horizon.

However, Cubanelles, Shishitos and Padrons I do grow every year. They are easy to grow (for me), I can always count on having many fresh peppers from these plants from soon after planting up till frost and they are tasty. They can be had green or red but none of these have any heat in my garden.

Thank you for that Hatch Chile chart, perfectly informative. I ordered the X Hot Ms Junie Chile. Lets see how they do in my garden. I am excited.

Now, I did not know about Italian Roasters or Long Hots by name but I think I have had them served to me at some summer parties. Sounds on the dot. When I searched for 'Pepper Long Hots' one page was 'Long Horn Peppers'. It said also called 'Cow Horn Peppers' and often used green in Chinese cooking. https://asian-veggies.com/products/cayenne-pepper. I think it is this one that I was looking for.

I am going to grow a few of the ones you suggested and others have suggested as well because I could very well like them too.

Thank you so much, Robert.

@LoneJack Zn 6a, KC: Thank you for your recommendation! It had never even crossed my mind to grow poblanos. Not for what I was thinking of in this thread but at all. I did not know I could grow poblanos here. Even the green form dried and powdered is supposedly a delicious spice. If you can grow them in zone 6A they probably will grow for me. I like that they are heavy yielding, thats important for space challenged me. 👍😃

I was talking to my husband about wanting to grow the long green mildly hot pepper that I am able to get from time to time and when he went out he got some for me from a local Hispanic grocery store.

This is what they look like. Sometimes they are a little smaller and maybe with a few more wrinkles. Thats my 10 inch knife. Apparently my cat loves it too.

What are these???? Dont they look like Cow Horn Peppers?

I was browsing AsianGarden2Table.com, an Asian vegetable seed seller that I started to talk about here, specially with Zeedman, and I saw these peppers which could be what I am thinking of as well:

Medium Pepper Green Dragon:

https://asiangarden2table.com/product/medium-pepper-green-dragon/

Medium Pepper Spinner II

https://asiangarden2table.com/product/medium-pepper-spinner-ii/

I think Medium here means medium spicy.

It seems you have to tap on the picture to see all of it.

I was going to recommend Hatch. The varieties vary in heat. I think they are delicious! They make a wonderful hot sauce too.

Just finished reading through this thread. A couple comments:

I've grown Manganjii, it is a long, thin-walled sweet pepper much like Melrose (which I would recommend in its place). It also has a long DTM for ripe peppers, which as a seed saver, is the reason I eventually gave up on it.

Chances are that "mild" is not a word likely to be used when describing any Asian pepper; so unless you are looking for something hotter, I would be very cautious about any pepper matching that description. (lol)

Are you looking specifically for a long skinny thin-walled pepper, or would larger low-heat peppers be OK? Ancho is a large but very low-heat pepper, about the size of your Cubanelle, but dark green immature, and with good flavor. Beaver Dam is a large conical pepper with thick walls (about as thick as a bell) and is a little hotter; but you can get rid of most of the heat by removing all the placental tissue (or to your heat tolerance). Beaver Dam also has fairly compact plants, and a very short DTM for such a large pepper.