Monday, October 1, 2012

Garden Report: Peppers

I thought you'd get a kick out of this.  We did.  It's one of our Lipstick peppers.  Cute, huh!

We grew four kinds of peppers this year:   Pepperoncini, Orange Bell, Lipstick, and Anaheim.   They are so beautiful!

Here's the report on each.

Pepperoncini:   These are marvelous little peppers, about the size of your thumb.   One plant goes a very long way and will produce dozens [dozens!] of peppers.   By the time they turn red, they can be pretty warm.   Ours have been pretty hot for the past couple of years - much warmer than they're supposed to get.    We got our seed from Baker Creek [] and it's possible that the strain they grow is just warmer than the average pepperoncini.    Personally, I prefer the very mild ones.    I'll keep looking till I find a strain that I like. 

Lipstick:   These are a medium, elongated pepper, very mild.   Some were shorter and fatter.  They look like smaller, squatter versions of the Anaheims.   They're about the size of a young child's fist.  They have a thinner flesh, but it's mighty tasty.  We loved these stuffed.   Definitely ones we'll do again.

Anaheim:   I grew these because we wanted a mildly warm pepper and we are so pleased with them!   They have gotten long 6-8 inches.   They are warm, but not too warm.   The flesh is on the thin side and very tasty in things like omelets, etc.    We'll be doing these again. 

Orange Bell:   These are the classic green pepper shape and if you pick them green, then they have the classic mild green pepper flavor.  If you let them ripen, they turn this gorgeous color.  These peppers are thick fleshed, tender and fabulous when stuffed. 

We got all of our pepper seeds from Baker Creek [].   


  1. Loooove that heart-shaped Lipstick pepper! :)

    Thanks again for the peperonchinis! The guys thought they weren't hot enough...LOL! They also remarked that they've ever seen them red before as all the pickled ones we've had have been green.

  2. Beautiful. I love peppers. I love how easy they are and how many you get and how delish off the vine they can be. Great little heart/smile pepper at the top! I've never tried fresh peperonchinis. Going to have to seek some out. What do you stuff your lipsticks with? Cheese?

    1. We stuff with a combination of bread crumbs, sausage and cream cheese.

      The regular tomato, rice, meat stuffing would work, too, but my troops don't do the rice thing that way.

    2. Ooh. I like the sound of your sausage mixture better than the tomato rice mixture. Yuuuum.


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