Peppers come in many different types and varieties so it helps to know which pepper to choose. This article will give you the types of peppers to grow in your garden, as well as the names of pepper varieties to plant in your yard and garden. For information on growing peppers, read this article for facts and information.
Recommended Cultivars of Peppers
Sweet Peppers (Bells)
‘California Wonder’ and ‘Whopper Improved’ are among the most popular green bell peppers because of high yields over a long period and virus resistance. They mature in 70-80 days.
‘Labrador’ bell ripens to a bright yellow in 60-80 days.
‘Ariane’ a large orange bell resistant to mosaic virus and ripens (60-75)
‘Big Early’ produces enormous bells up to 8” long and 4” in diameter taht can be picked green or left to ripen to red in 65-75 days.
‘Ace’ red peppers are smaller but more prolific and resistant to blossom drop.
‘Lipstick’ is an early, short, lobeless, tapering bell that ripens to an extremely sweet red in 55-75 days.
‘Blushing Beauty’ bells start out ivory and blush fron yellow to light orange-red to deep scarlet, never showing any green at all. It is resistant to bacterial lead spots and many viruses. It matures in 65-75 days.
‘Tequilla’ bells start out as purple and then fade to red as they mature in the 65-75 day range.
‘Hershey” bells mature from green to chocolate-brown in 70-80 days. For a sweet pepper that is ornamental as well as tasty, try ‘Roumainian Rainbow’. The fruits turn from ivory to orange to red. The plants often have peppers in all stages of coloration simultaneously in 60-70 days.
Sweet Non-bell Pepper Varieties
‘Banana Supreme’ is an 8” early banana pepper that ripens to red in 60-75 days. For frying peppers that are also good in salads try ‘Cubanelle’ (yellow-green) or ‘Corno di Toro’, available in red or yellow varieties in 65-70 days.
‘Giant Marconi’, an early, hardy, slightly disease resistant grilling pepper, is sweetest if left to turn red on the vine. ‘Cherry Pick’ is a 1 1/2” round cherry pepper that can be pickled green or red in 65-75 days.
‘Pimento I’ bears 4” long heart-shaped fruit that can be eaten fresh or processed as traditional pimentos om 90-100 days. ‘Sweet Cayenne’ grows up to 12” and ‘Jimmy Nardello’ grows 6-8” and look like long, hot cayenne peppers (C. Frutenscens), but actually are among the sweetest non-bell peppers available. They mature in 75-85 days.
For container grown peppers, try ’Sweet Pickle’ which is an edible ornamental plant that holds its 2” yellow, orange, red, and purple peppers upright on compact plants. The mature in 75 days.
‘Chilly Chili” peppers look like little cayennes but are not hot. The compact, colorful, and extremely heat-tolerant plants are perfect for patio containers and will mature in 70-80 days.
Hot Pepper Varieties
‘Robustini’ is a mildly hot pepperoncini good for salads or for pickling (62 days). ‘Paprika Supreme’ has 6-8” tapered, sweet red fruits with just a hint of warmth. Remove the ribs to eliminate the heat. Use them fresh, or dry them for grinding into paprika powder (55-80) days.
‘Hungarian Hot Wax’ has 5-6” fruits that ripen from pale yellow to bright red and are good for frying and pickling (55-85 days).
‘Big chili’ is a mildly hot 8-10” Anaheim cultivar good fresh or cooked (75-85 days). ‘Cherry Bomb’ is a small, medium-hot, high yielding round cherry pepper that ripens from green to red in 65-85 days.
Use ‘Ancho 101’ in chile rellenos recipes (75-85 days). It is a prolific producer over a long season. ‘Jalomo’ is an unusual yellow jalapeno that ripens to orange and then red, and is especially virus resistant (70 days).
‘Mucho Nacho’ is a traditional green to red jalapeno that is larger andf hotter than the standard varieties (70-80 days). ‘Serrano’ is a hot chile that is good for salsa or salads, if you dare to (75-85 days). ‘Serrrano del Sol’ is a hybrid with longer fruits that mature earlier (65 days).
Extremely Hot Peppers
‘Super Cayenne II’ is prolific and especially disease resistant, with 5-6” peppers (70 days). ‘Habernero’ ( C. Chinense ) is a small but extremely hot pepper that ripens from green to orange. Remove the ribs and seeds to reduce the heat (75-100 days).
For high yields try its relatives ‘Congo Trinidad’ (red). ‘Jamaican Hot’ (yellow and red), or ‘Yellow Mushroom’, also available in a red cultivar (75-95 days).
‘Jamaican Hot Chocolate’ is a reddish-brown habanero-type pepper with a smoky flavor (85 days). ‘Scotch Bonnet’ is similar to habanero but grows well only in long season areas (120 days).
‘Tabasco’ (C. Frutecens) is a small chile that packs the punch its namesake sauce made famous (80 days). ‘Thai Hot’ holds its peppers up above the leaves and makes an attractive ornamental, but keep it away from children (90 days).
Beware of the tiny ‘Chiltepen’ which is a blistering hybrid of the bird pepper plants that grow wild in the southeastern United States (90-100 days).
*Tip- Always wear rubber gloves when handling hot peppers to avoid transferring the heat-bearing capsaicin to your skin.
*Tip- Cut the peppers off with scissors or pruning shears to avoid tearing the stems.