Frying/Roasting Peppers: Also called Italian frying peppers, Italianelles, or cubanels, these long peppers are sweet and tender and have a thin skin. They are usually either sautèed in olive oil stuffed and baked with the stems and seeds intact, as the seeds give the peppers their characteristic flavor and sweet taste.
Corno Di Toro Pepper: HEIRLOOM. Matures in 85 days. The red, 6-8", bull's horn-shaped fruits are ideal roasted or stuffed. Harvest begins about 75 days after plants are set out.