These are one of my favorite sweet pepper varieties. With Gypsy, I can get a flavor and crunch similar to bell peppers, without all the trouble I have with growing bell types in my garden. These horn-shaped peppers grow vigorously and produce a steady crop of tasty peppers. They seem immune to the blight and blossom end rot that plague my bell peppers. I enjoy these both fresh and cooked, and I plant them every year.

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By far my favorite pepper. Unstoppable here on the Gulf Coast and has no problem with disease or blossom-end rot. Let them turn red for the sweetest peppers, but great at any stage.

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Good sweet taste and good yield both in the ground and in 3gallon containers.

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These sweet peppers stay a lime green color for pretty long, but if you don't pick them right away, they will eventually turn red. They have a sweet and fairly mild flavor, especially if you wait until they turn red. I use them in casseroles, salads and soup, but I also just cut the top off, dump the seeds out and lay them flat on a baking sheet and broil/bake them. They are flavorful enough that you do not need any sort of seasoning or oil on them - really quite tasty just baked, and this is my favorite way to eat them. Living in a condo with limited space, I often grow them on my patio in a pot, and for me they actually grow better in the pot than in our Ohio soil that is heavy clay. The pot has no drainage holes, but these peppers seem to really love a lot of water - it seems like the more water I gave them, the more peppers they formed.

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