Sweet Peppers

Sweet peppers thrive in the warm summer months. Because peppers require heat to mature, they are a true summer crop, with availability tied closely to frost dates.

Peppers become sweeter and more colorful as the season progresses. Early peppers are often green (immature), while peak-season peppers show full red, yellow, or orange ripeness.

Types of Sweet Peppers

Sweet peppers vary in shape, size, color, and sweetness level. All lack the heat of hot peppers.

Bell Peppers

• Colors: Green, red, yellow, orange, purple

• Flavor: Green = grassy and slightly bitter; colored = sweeter and fruitier

• Best for: Stuffing, roasting, grilling, slicing raw

Italian Frying Peppers (Cubanelle, Carmen types)

• Long, thin, light green to red

• Mild and slightly sweet

• Excellent sautéed or blistered

Sweet Banana Peppers

• Pale yellow to orange

• Tangy and mild

• Often pickled or eaten raw

Pimento Peppers

• Small, heart-shaped red peppers

• Very sweet and aromatic

• Used in spreads and stuffing olives

Mini Sweet Peppers

• Small, snack-sized

• Very sweet

• Ideal for raw eating or quick roasting