I vaguely remember that hot-ish peppers that were termed Armenian were red. Aleppos are sometimes called "Armenian". Aslo Tsitsak. But these start out as green and mature to red.

The Armenian peppers I’m looking for are sweet peppers. They are great in salads, stuffed , grilled and especially pickled. We picked them as a light green pepper. We only allowed them to mature to red for seed. The round variety are short and squat. They are kind of clover leaf lobed shaped.

I love Elephant Ear, best pepper I've ever tasted. I get them from uprisingorganics.com They have several other peppers from the Balkans. Any sweet pepper can be eaten green, though I can't imagine why anyone would not allow sweet peppers to mature to red, if they are inclined to do so! I have recently read that Habanada is said to be the most flavorful sweet pepper, supposed to be a Habanero with all of the heat removed...zero heat.

There are lots of sweet peppers identifiable with Turkey, Ukraine, Slovania, and Macedonia. This link says "Armenian peppers" are hot.

https://ameenfoods.ca/products/armenian-hot-pepper-flaks-100g

This one says they are Aleppos and sorta hot.

https://aspiceaffair.com/products/armenian-pepper

I know of a squat, round pepper called Gogosari. A local farm plants it (it's wonderful) and many other varieties. It's called a Romanian pepper but a Ukrainian at the farm knew it and I think it's probably common in Eastern Europe. I found this article about Armenian peppers called Kapia; https://www.natureword.com/what-are-kapia-peppers/

Gogosari

Hopefully this is not a single-post 'drive by'...

Not sure how different "Armenian" peppers are from Hungarian? The 'round, flat' peppers (as in Gogosari above) are often referred to as "cheese" peppers, because of their shape. "Greygo" is a large sweet pepper of that type; but dark green immature. "Djuric" is similar, but is light green immature. Both are heirlooms.

"Djuric"

"Alma Paprika" is similar (cream or light green immature) but smaller, and more widely available.