And yes, these would be great for an Italian version of Chile Rellenos. They are fatter than the Jimmy Nardello's and easier to get the filling in, though Nardello's is a great pepper too!
I also recommend two plants because when you let peppers ripen beyond the green stage, you end up picking them sort of in waves. If you're waiting for them all to turn red or yellow, the plant will put its energy into ripening them, not making more baby peppers. With two plants, you can pick off of one while the other is in the ripening stage. As soon as you pick the ripe peppers, the plant will start producing baby peppers for the next batch. Does that make sense?
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Michele
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