Bell peppers, also known as the Grossum group peppers, are large, sweet peppers with a high water content that can be enjoyed fresh or cooked. Some varieties start green and bitter-tasting before maturing to red and reaching their flavor potential. Others will stay green, and some mature to white, orange, pink, or purple. Red bell peppers are generally the sweetest while orange bell peppers are tangy.
Cajun Belle is an All-America Selections-winning bell pepper plant that grows fruit that are 2 to 3 inches long. The plants grow to be 2 feet tall and wide, making them perfect for small plots or container gardens and are known for disease resistance. They are quick to reach maturity; just 60 days. The peppers may be picked while green or allowed to mature to a red luster. The flavor is mildly spicy.
Islander is a three-lobed bell pepper that starts purple, turns yellow with orange streaks, and then red. They may be enjoyed while still lavender-colored or picked after fully ripening. The flavor is mild and slightly sweet.
Banana pepper is chili pepper that’s bright yellow and curved, like a banana, though only 2 to 3 inches long. They are not all that hot — just 0-500 on the Scoville scale. The more mature they are when picked, the sweeter they will be. Banana pepper is also called yellow wax pepper.
Poblano is a mild chili pepper that is called an ancho when dried. It is one of the most popular chilis in Mexican cuisine. There are many recipes readily available for enjoying stuffed poblanos, while ancho chilis are used in mole sauce. Poblanos are typically between 1,000–1,500 Scoville units.
Jalapeno is a popular chili pepper often used in salsa and pico de gallo. Fried with cheese, they make jalapeno “poppers.” The fruit typically grows to be 3 inches long on plants that grow between 14 and 18 inches tall. Jalapenos are usually picked while they are still green but, if left on the plant long enough, they will turn black and then red. Jalapeno peppers are between 2,500–8,000 Scoville units. White scars, called “corking,” on older fruit indicate a pepper will be hotter.
Hungarian hot wax looks like a banana pepper but is hotter, anywhere from 1,000 to 15,000 on the Scoville scale. The fruit grows to be between 4 and 6 inches long and is typically harvested before they mature when they turn orange and then red. These are popular pickling peppers.
Cayenne is used as a ground spice or in pepper sauce, and it’s even an ingredient in squirrel repellent. The skinny red chiles grow to be 6 to 8 inches long. Cayenne peppers are 30,000 to 50,000 Scoville units.
Tabasco is a small pepper that packs heat — 30,000–50,000 on the Scoville scale. It gives its name to Tabasco sauce and is used for flavoring vinegar. They grow upright, changing colors from yellow to orange to red, making them attractive ornamental plants in pots.
Habanero is a variety of chile pepper popular in hot sauce and salsa. The fruit is 1 to 2 inches long, and cultivars are typically red or bright orange when ripe, though they can also be white or purple. Habaneros are known for being hot (100,000–350,000 Scoville units) but there are new “heat-less” varieties as well.
Scotch bonnet is a C. chinense chile pepper, like habanero, with a heat rating of 100,000–350,000. It is named for its odd shape, which resembles a traditional Scottish hot. It is sweeter and smaller than a habanero.
Thai: This pepper has tiny, elongated fruits that pack a Scoville rating of up to 100,000 units.
Source: joe gardener: https://joegardener.com/how-do-i-grow-peppers/