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pics Sweet and mild pepper discussion +pics

POTAWIE

POTAWIE

So what type of sweet or mild(ish) non-bell peppers are you all growing this year, and what types are most productive for you?

I'm growing several mild/sweet annuum types but my best producers this year are my giant aconcaguas and crimson hots as well as golden greek pepperoncinis. I'm also quite impressed with a few mild chinenses including murupi doce and Tobago sweet Scotch bonnet. They both have great chinense flavor without the heat.
As usual I'm growing a lot of Poblano types again, mostly for powder, but this year I've got a poblano red mystery cross which looks sort of bell shaped and might be a good one for stuffing.

Crimson hots(not really hot at all)
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Orange baby bells, pimento L, golden Greek pepperoncini, Poblano red cross, D'espelette
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I'm growing Bishop's crown, and it's incredibly productive. As luck would have it, I ended up with 3 plants, so I put them all in the raised bed, and they're just covered with pods. Haven't had a ripe one yet, but I'm looking forward to making stuffed peppers with these (I believe Potawie, you have a few porny pics of bishops stuffed with Mozz right?)


Potawie, is the Poblano cross that squished looking flattened pepper? If so, it almost looks like some of the "Cheese" peppers I've seen. Interesting cross.
 
Ya, I forgot to mention that my bishop's crowns are big and getting quite productive again too, and ya they are great for stuffing.
The poblano cross is the red one at the bottom left in the pic. I haven't tried them yet
 
Currently growing sweet banana peppers, some red bell peppers from seeds I pulled from a yummy store bought, and giant marconi peppers.

I'll try and snag some pics of the marconis, they're fairly productive and make a wicked stuffed pepper.
 
My Golden Greek Pepperocini is very productive this year -- along with Cherry Bombs -- I really enjoy a Hot pickled cherry Bomb on sandwichs or with a loaf of Italian bread and a cool beer on the patio. Passila seem to be doing well too
 
I dont know about your Bishop Crown's, but mine are Hot as Fire in the middle....... I always grow them next to Bhuts though. I think that might be the problem....ROFL
 
I've never had much heat in my bishop's crowns but have heard some say there is more heat in the "wings"
Growing them next to a bhut won't make them any hotter unless you save seeds from a cross, but then it won't be looking the same anyways;)
 
POTAWIE said:
I've never had much heat in my bishop's crowns but have heard some say there is more heat in the "wings"
Growing them next to a bhut won't make them any hotter unless you save seeds from a cross, but then it won't be looking the same anyways;)
Click to expand...

I've read just the opposite, low heat wings and much warmer near the center where the seeds reside.

My poblanos aren't doing too shabby and one that decided to split 3 ways on the main branch is overloaded.

I've already purchased these to try next season:
Aconcagua
Marconi Gold
Marconi Red
Nardello
Pimento Super Red
Aji Panca
Bishop's crown

Know anything about these?
 
I'm growing a couple of different sweet bananas, Jimmy Nardello's, Marconi's/giant Marconi's and Cachucha's.

I also thought Bishop's Crowns were hot? Mine is just coming around and I haven't sampled one yet.
 
I wish there was some bishop's crowns with a little more heat, but I guess its easy to add heat to stuffed peppers
Sounds like some great choices surfer dude. Some of the giant aconcaguas I'm growing are absolutely huge, the biggest peppers I've ever grown. I'll get a pic soon since the big ones are starting to ripen.
Jimmy Nardellos are super sweet but they sure look like chiles. Watch for insect problems when they begin to ripen
All the pimento types I've tried are great, the super red has been on my list of ones to try for a while now, and so have the Marconis and aji pancas.
 
The only sweets i'm growing this year are sweet bananas, very productive, i just had my 3rd harvest this weekend and there are still a ton of small pods and flowers on them.
 
POTAWIE said:
Some of the giant aconcaguas I'm growing are absolutely huge, the biggest peppers I've ever grown. I'll get a pic soon since the big ones are starting to ripen.
Jimmy Nardellos are super sweet but they sure look like chiles. Watch for insect problems when they begin to ripen
All the pimento types I've tried are great, the super red has been on my list of ones to try for a while now, and so have the Marconis and aji pancas.
Click to expand...

Cool, I'd love to see some pics. Some sites claimed the aconcaguas could approach a foot long. :shocked:

I plan on drying a few of these sweets and experimenting with some chili powder blends to add some flavor depth and soften the edge of my Naga powder.

Thanks for the NFO.
 
the only one i am growing are tabago sweet scotch bonnets.
still no ripe pods yet so cant give a taste test.
 
Here's some quick pics I took of my giant aconcaguas. I couldn't find a ruler but I'll measure and weigh the biggest ones soon when I pick them

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Yup, that's what I'd call a POD and then some. :D

Beautiful blemish free pods.

Keeping a pod growing to that size unscathed in my pest infested climate will be a real challenge. Thanks for the nice pics.
 
I can't exactly remember my seed source for the Aconcaguas but it was likely either from tomatogrowers or from Vladen at Rainbowchiliseeds
 
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