Is there a thick walled, sweet bell, w/ a bit of bite

mensplace · June 7, 2014

I am probably one of the few who really just don't like the flavor of jalapeno. It's not the heat, because I like Serrano, but just something bitter in the basic flavor of jalapeno that I don't care for..hot or not. Might there be something like the large, thick walled, deep red bell, but with a touch of heat?

Redbaron · June 7, 2014

I like Mexibells. It's a small thick walled bell with just a little bite. Sounds like exactly what you are looking for, except not large. They are bigger than a jalapeno though.

Worth1 · June 7, 2014

That is why I like Poblano peppers.
Probably not what you are asking for but they work for me.

I had my first one about 30 years ago and have been in love ever since.

You just helped me make up my mind what I wanted for dinner tomorrow.
Stuffed poblano peppers.

Worth

bower · June 7, 2014

I find that with the bell or large conical peppers, the 'bite' is entirely at the top where the pith and seeds are located. An example is West Allis Half Sharp. Petit Marseillais was supposed to have a bite but we found none at all.

As for a thick walled pepper with bite, I would recommend Alma paprika. This is a round pepper with very sweet juicy flesh and hot pith throughout - quite hot but a transient burn, and light and fruity in taste rather than the darker note of jalapeno.

Santa Fe is also fairly thick walled, shape and size of jalapeno but hot, sweet and fruity taste. They are good even when yellow, whereas Alma has to ripen red to be fully appreciated.

JJJessee · June 7, 2014

I second Alma Paprika, though mine last year took a long while to ripen. I hear they are good pickled "green" (actually a very very pale green) too. This year I'm giving some manzonos a whirl. I don't expect much volume due again on ripening time.

Redbaron · June 7, 2014

Quote:

Originally Posted by JJJessee

I second Alma Paprika, though mine last year took a long while to ripen. I hear they are good pickled "green" (actually a very very pale green) too. This year I'm giving some manzonos a whirl. I don't expect much volume due again on ripening time.

My Alma's all died last year with the late frost.

No seeds left for this year.

bower · June 7, 2014

Scott, I have an Alma growing again this year, so if you need seeds for next year, remind me in the fall. I'll be sure to save some.

RebelRidin · June 7, 2014

I'll vote for West Alis Half Sharp. Very tasty as a stuffer.

OkieDan · June 12, 2014

Cajun Belle Hybrid

feldon30 · June 12, 2014

Beaver Dam comes to mind. Might be too hot though.

Itoero · June 12, 2014

the Big Jim
500 to 2,500 SHU and one of the biggest peppers
It's not really thick walled

It seams that when a bell pepper is grown under stress, it can get a bit of heat.

OkieDan · June 12, 2014

Cowhorn looks good. Just about all these peppers are at seedman.com

Redbaron · June 13, 2014

Quote:

Originally Posted by OkieDan

Cowhorn looks good. Just about all these peppers are at seedman.com

Cowhorns are good. I have some sitting here just asking to be picked green right now!

Better after they turn red though.

Although I don't think they are what the op is describing. Mine at least get pretty hot.

June 7, 2014	#1
mensplace Tomatovillian™ Join Date: Dec 2009 Location: USA Posts: 1,013	Is there a thick walled, sweet bell, w/ a bit of bite I am probably one of the few who really just don't like the flavor of jalapeno. It's not the heat, because I like Serrano, but just something bitter in the basic flavor of jalapeno that I don't care for..hot or not. Might there be something like the large, thick walled, deep red bell, but with a touch of heat?

June 7, 2014	#2
Redbaron Tomatovillian™ Join Date: Sep 2012 Location: Oklahoma Posts: 4,488	I like Mexibells. It's a small thick walled bell with just a little bite. Sounds like exactly what you are looking for, except not large. They are bigger than a jalapeno though. __________________ Scott AKA The Redbaron "Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; & of looking at plants & animals in all their functions, rather than treating any area as a single-product system." Bill Mollison co-founder of permaculture Last edited by Redbaron; June 7, 2014 at 12:26 PM.

June 7, 2014	#8
RebelRidin Tomatovillian™ Join Date: Feb 2012 Location: Maryland's Eastern Shore Posts: 993	I'll vote for West Alis Half Sharp. Very tasty as a stuffer. __________________ George _____________________________ "The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants. It is it’s natural manure." Thomas Jefferson, 1787

June 12, 2014	#10
feldon30 Tomatovillian™ Join Date: May 2006 Location: Rock Hill, SC Posts: 5,346	Beaver Dam comes to mind. Might be too hot though. __________________ [SIZE="3"]I've relaunched my gardening website -- [B]TheUnconventionalTomato.com[/B][/SIZE] * [I][SIZE="1"]*I'm not allowed to post weblinks so you'll have to copy-paste it manually.[/SIZE][/I]

June 7, 2014	#3
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	That is why I like Poblano peppers. Probably not what you are asking for but they work for me. I had my first one about 30 years ago and have been in love ever since. You just helped me make up my mind what I wanted for dinner tomorrow. Stuffed poblano peppers. Worth

June 7, 2014	#4
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,793	I find that with the bell or large conical peppers, the 'bite' is entirely at the top where the pith and seeds are located. An example is West Allis Half Sharp. Petit Marseillais was supposed to have a bite but we found none at all. As for a thick walled pepper with bite, I would recommend Alma paprika. This is a round pepper with very sweet juicy flesh and hot pith throughout - quite hot but a transient burn, and light and fruity in taste rather than the darker note of jalapeno. Santa Fe is also fairly thick walled, shape and size of jalapeno but hot, sweet and fruity taste. They are good even when yellow, whereas Alma has to ripen red to be fully appreciated.

June 7, 2014	#5
JJJessee Tomatovillian™ Join Date: Sep 2012 Location: Abingdon, Va Posts: 184	I second Alma Paprika, though mine last year took a long while to ripen. I hear they are good pickled "green" (actually a very very pale green) too. This year I'm giving some manzonos a whirl. I don't expect much volume due again on ripening time.

June 12, 2014	#9
OkieDan Tomatovillian™ Join Date: May 2014 Location: Sapulpa, Oklahoma Posts: 63	Cajun Belle Hybrid

June 12, 2014	#11
Itoero Tomatovillian™ Join Date: Mar 2013 Location: Belgium Posts: 186	the Big Jim 500 to 2,500 SHU and one of the biggest peppers It's not really thick walled It seams that when a bell pepper is grown under stress, it can get a bit of heat.