In my Region being 5 (Ohio) Sweet Italian "Marconni" they come in different colors, The green, (normal)from *almart were just as delicious as my "Ordered" Golds from Specialty shops, And they grow quite large in length compared to the regular Bell's. They also have a more flavorful "Smokie" blend of Flavor, They work great for Outdoor grilling,
I might add that I had several more of these Pepper's on my plants last year (abt. 20 per plant) growing at the same time compared to 5-10 Regular Bell's. These Marconni pepper
will "Compete" and "Win" in the garden !

I started most of the peppers (Sweet & Hot) from seed this year and found that they are also avid grower's from seed.

The Marconni's displayed a 2:1 ratio compared to the Bells
at start-up ! With the flavor and growth of these plants
I will stay with them,
RJ

I liked Spanish Spice and have grown it for several years. Large pods, thick flesh, and tasty.

{{gwi:1167706}}

Other tasty favorites were:

Ornage Bell
Super Shepherd
GoldenTreasure

Included a bell. Sorry.

john

spanish spice hybrid gets my vote ; beats cubanelle with taste/texture

Not to hijack the thread, but hopefully I'll have some non-bell sugar-sweet chili seed to pass out next season.

I don't know if fiedlermeister is going to grow any of the seed I gave to him, but I should have enough to pass out to everyone next winter.

I have the last (hopefully) informal trials going on this summer in a few points all over the country. Every seedling I've seen from locals growing the pepper look very similar so far. Hopefully, they'll all come true enough to type with vigor and fruit set that this sucker can be released into the wild.

Hey Will

I have cut way back this year but did include Crunch Sweet Orange. Planted 3 seeds and two have emerged so far at 7 and 9 days.

john

Black Hungarians are great! Wait for them to fully ripen and WOW! one of the best peppers around, I do not now why this isn't a regular at grocery stores right beside the Jalapeno peppers

Thanks john/fiedlermeister...and thanks for the germination times.

If the plants survive and fruit give me a heads up and let me know what you think. I don't need any serious info, but if it's thick-ish fleshed, sugar/fruity (along with non-heat pepper flavor), and bright orange that's pretty much all I need to chalk it up as stable enough.

...and thanks again for the seeds. I've got a few in my garden, a few have gone to friends, and an assortment are going into a big mixed border perennial+vegetable garden. I've requested some pics of that last one mentioned.

The Cubanelle is a good pepper. I grew it once, but it didnÂt make the "grow again" list. I replaced it with Gypsy. I donÂt grow hybrids as a rule, but this is one of the exceptions. ItÂs also supposedly heat tolerant, which could be good for you.

I agree with rjswrath, the Marconi family of peppers (Golden, Purple, Red) are also very good. They are an Italian frying pepper with medium/thick walls. 6 - 10 inch fruits - 90 DTM for Golden and Purple, 120 for Red.

Grilling makes me think of Poblano. I grow Poblano L, which is a mulato - turns from dark green to a chocolate brown when ripe. They are sweet to me, but they do have a mild heat.

Good luck and have a great season.

Rick