For sweet, Marconi. Big beautiful peppers that are great for everything, from salads to grilling. They do better than the bells for me. No sunscald and the slugs don't like them quite as much for some reason. They do take a bit longer than some of the others, so it's good to have an earlier variety to hold you over.
For hot, a mystery pepper that appeared last year in my sweet Aconcaguas. (Out of four plants, I had three different peppers. Not using that vendor again.) It looks like a large cayenne pepper, 6"-9", and is sweet and hot. I've used them fresh, but mainly dry them and either use them as flakes or powder.
Cyclon is a pretty decent drying pepper, but mine don't have a lot of heat. They're more like a spice pepper.
This year I'm adding Fish peppers, Doorknob peppers and Sweet banana, so hoping those will be good. Also just broke down and picked up a Cajun Belle which is supposed to be a small bell pepper with a mild heat.
Like I don't have enough plants of my own. I have to get more!
