Thick walls, sweet, tasty, productive
 

Hi all,
I'm looking for a pepper that is all of the above. This year I grew Doe Hill Yellow cheese pepper. It was the best tasting pepper I've ever eaten. The problem was I got about 5 small peppers all told. Most years my sweet pepper are underwhelming in quantity. Any suggestions?


TIA,
Nan

Gambro or Gambo. Crazy productive and sweet. Doe Hill has never been a big producer for me either.

Thanks for the suggestion! It looks like a good one.

I have had luck with Corno Di Toro Giallo but much prefer the Red Marconi and Giant Marconi.

[IMG]https://c1.staticflickr.com/5/4478/37829585256_1c8b20ffe4_b.jpg[/IMG]




The "Corno was very prolific. walls are a bit thinner than the Red Marconi.

[IMG]https://c1.staticflickr.com/5/4479/37846946232_9cfebddcd1_b.jpg[/IMG]





I like the Red Marconi better, sweeter, thicker and juicier but not as prolific as my Corno from last year but about the same this year.


[IMG]https://c2.staticflickr.com/2/1786/42443127275_a05e6255fe_b.jpg[/IMG]




[IMG]https://c2.staticflickr.com/2/1841/29385479247_1d4deb55d9_b.jpg[/IMG]

Thick as my bells


[IMG]https://c2.staticflickr.com/2/1874/30454401598_eb313ababd_b.jpg[/IMG]





.




.

Thanks for this topic Nan, I'm looking for the same thing. Per recommendations and what I found when I looked them up I think I'm gonna try [URL="https://www.rareseeds.com/gambo-pepper/reviews/"]Gambo[/URL], [URL="https://www.rareseeds.com/red-marconi/"]Red Marconi[/URL], [URL="https://www.rareseeds.com/ajvarski-sweet-pepper/"]Ajvarski[/URL] and [URL="https://www.rareseeds.com/bullnose/"]Bullnose[/URL] peppers next year.

Thanks for the suggestions, Squibb & Rajun!

AJVARSKI for sure; unfortunately my seeds won't germinate this season. I tried my saved seeds and from the pack I bought.

Yellow Monster - BIG, Thick Walls, sweet, productive. I grew all last season so have seeds if you need them.

Off topic - But how long does your pepper seeds last? Are there any tricks? I tried the paper towel method, seeing if they are sinkers (vs Floater), putting a little kelp in the water to rehydrate them, but nothing gets them to germinate.

I haven't been growing them very long. I think my Doe Hill Yellows (purchased seed) were about 3 years old and they germinated just fine.

I use a heat mat for all seedlings. I've used soil or potting mix; couldn't get things to germinate in a paper towel.


That's 2 votes for ajvarski.


Nan

My pepper seeds last well - some of the 48 kinds I grew this year were from seeds I bought in 2012, and a couple may have been older.

I did find that seeds seem to need a period of after-ripening. They may have immature embryos. I had Canoncito ripen on June 22.

I sowed seeds from it in late June. They didn't germinate, so I tried again in early September.
Still no germination. On February 5, the time I usually sow peppers, I sowed some more, and they germinated.

Cubanelle is all I can offer from experience, I was hoping to have a year of discovery with other sweet peppers this year but it didn't happen so that's all I can recommend personally besides letting your bells ripen to Red. Green peppers of most varieties (to me) tend to have bitter qualities. I did enjoy some very sweet orange peppers (no clue what they were) from the super market - stuffed them like I do Jalapenos and they were absolutely to die for.

What do you stuff them with?

[QUOTE=Nan_PA_6b;717555]What do you stuff them with?[/QUOTE]

Sausage, cheddar (or pepperjack or other sharp type cheese) and cream cheese of course !!! Delicious !

There is a reference (can't find now) regarding peat based mixes and poor pepper seed germination. When pepper seeds are stubborn to germinate, I break out the coir pellets. These pellets with constant heat results in a high germination rate if you don't accidentally cook the seeds or let them dry out. I've also successfully used unscented generic kitty liter when Drysorb was the rage on here. I prefer the coir for pepper seeds. Pine bark fines are good too.



There was one year where everyone was having trouble germinating peppers. Weird that we all had that unusual experience at the same time when other years were normal.


- Lisa

SQUIBB, I prefer the giant marconi (which is a hybrid) too. Every pepper was thick sweet and juicy. Have you ever grown F2's and how did it compare?


- Lisa

[QUOTE=Barb_FL;717450]AJVARSKI for sure; unfortunately my seeds won't germinate this season. I tried my saved seeds and from the pack I bought.

Yellow Monster - BIG, Thick Walls, sweet, productive. I grew all last season so have seeds if you need them.

Off topic - But how long does your pepper seeds last? Are there any tricks? I tried the paper towel method, seeing if they are sinkers (vs Floater), putting a little kelp in the water to rehydrate them, but nothing gets them to germinate.[/QUOTE]

Barb, I have about 15 seeds of Ajvarski left over from my Baker Creek Seed Packet,
2018. How about 12 seeds of your Yellow Monster as a trade?

[QUOTE=roper2008;717646]Barb, I have about 15 seeds of Ajvarski left over from my Baker Creek Seed Packet,
2018. How about 12 seeds of your Yellow Monster as a trade?[/QUOTE]

Sounds great; I will PM you. I will grow it out and share seeds for those who need them next spring.

[QUOTE=greenthumbomaha;717570]SQUIBB, I prefer the giant marconi (which is a hybrid) too. Every pepper was thick sweet and juicy. Have you ever grown F2's and how did it compare?


- Lisa[/QUOTE]

It is so similar to regular Marconi except for mine the bottom was much more rounded.

[QUOTE=greenthumbomaha;717569]There is a reference (can't find now) regarding peat based mixes and poor pepper seed germination. When pepper seeds are stubborn to germinate, I break out the coir pellets. These pellets with constant heat results in a high germination rate if you don't accidentally cook the seeds or let them dry out. I've also successfully used unscented generic kitty liter when Drysorb was the rage on here. I prefer the coir for pepper seeds. Pine bark fines are good too.



There was one year where everyone was having trouble germinating peppers. Weird that we all had that unusual experience at the same time when other years were normal.


- Lisa[/QUOTE]

Thanks - I didn't know they made coir pellets; I will try coir and wonder soil first.
I'm going to try it on some Cucumber seeds as well; these say 'sell by 12/17' but I didn't have much luck with them last season so moved on.

[QUOTE=greenthumbomaha;717570]SQUIBB, I prefer the giant marconi (which is a hybrid) too. Every pepper was thick sweet and juicy. Have you ever grown F2's and how did it compare?


- Lisa[/QUOTE]




My only experience with Marconi's was this year.
I just wish I was bit more diligent in comparing the Hybrid "Giant Marconi" to the "Red Marconi"


Garden space is getting tighter, I may try the two again next year with better comparisons and choose one.

Update: I went with Ajvarski. Thick walls, sweet & tasty as advertised, but we have picked 6 peppers so far from two plants. In 2020 I'll be only growing hots.

Nan,

Neapolitan seems to meet your criteria. They're quite prolific and fairly sweet (not as sweet as Jimmy Nardello Italian, though). The walls aren't super thick, but they're quite a bit thicker than those of Sweet Banana peppers. I might have some extra store-bought seeds if you want some. I definitely have seeds I saved, but they could have crossed with all sorts of peppers.

PM me if you're interested.

Even though they're good, I don't find myself eating Neapolitan a lot for some unknown reason. Maybe I'm just not in the habit, yet. Lipstick is an even thicker walled one that I might chow down on more, but it's not as prolific, nor as sweet (but it is tasty like a red bell pepper; not an unusual taste).

If you don't mind a little bit of heat, Pizza peppers are supposed to be pretty great. They're supposed to have lots of flavor and very thick walls. A description I read says it's prolific, and sweet when red (not sure how sweet).

Red belgian.