Any ideas on what pepper this is

beasl004 · June 6, 2016

I got 2 of these from a big box store about a month ago. They are Bonnie plants and were tagged as Tabasco. The peppers have developed to between 4-6-inches long and are ~1.5-inches in diameter at the top.

Cole_Robbie · June 6, 2016

It looks like a Marconi type to me...just a guess.

AlittleSalt · June 6, 2016

Gypsy Hybrid Pepper? If so, they'll change colors to eventually red.

dmforcier · June 6, 2016

Sad truth is that there are people who get their jollies swapping tags at the big boxes.

Mos' def not Tabasco. Could be Cubanelle, but they look a little fat for that. If it is, it's a keeper. Good frying or stuffing pepper.

Cole_Robbie · June 6, 2016

Here's the list of peppers that Bonnie offers, with pics:
https://bonnieplants.com/peppers/choose-your-pepper/

beasl004 · June 6, 2016

Thanks guys, I picked one to try but I don't think it was ripe. It has a slightly sweet flavor but no heat whatsoever.

AlittleSalt · June 6, 2016

A sweet flavor. Sweet is part of the description for the Gypsy pepper. I saw it at the burpee site. http://www.burpee.com/vegetables/pep...rod000834.html

It does look a lot like a Cubanelle too...hmm

ScottinAtlanta · June 6, 2016

Color is Cubanelle. Not a Marconi, in my view.

My Foot Smells · June 7, 2016

gypsy hybrid, got one muself. cut one up julianne and applied freshly to a fajita w/ a diced Cherokee purple, texas sweet onion, and other fixin's.

not much flavor, and no heat; but a good salad enhancer or burrito stuffer. Likely will stuff a couple of these rascals. they be getting quite big - almost like a bell pepper w/o the thick wall.

Ozark · June 11, 2016

If the one you picked has no heat, then I also think it's Gypsy hybrid. Gypsy is one of my favorite sweet peppers and I've grown them in every garden for about ten years now. I have six Gypsy plants this year.

I get much better production from non-bell sweet pepper varieties like Gypsy and Carmen than I do when I try to grow bell peppers. M.F.S. - Gypsy does have good thick walls, for stuffing, salads, frying, and all kinds of dishes so we use them in every way you'd use bell peppers.

beasl004, chop up some of those Gypsy peppers and fry them together with sweet Italian sausage to make sandwiches on sub buns - you'll be glad some scoundrel switched those labels!

beasl004 · June 11, 2016

Thanks for the opinions guys, was looking forward to making some pepper sauce from the Tabasco but all in all not a huge dissapointment.
The sweet Italian sausage sounds like a really good plan. Now I just need to wait for them to ripen.

pmcgrady · June 11, 2016

Gypsy Hybrid...
A pepper my mom grew 25 years ago, and they are still good!

Worth1 · June 11, 2016

Quote:

Originally Posted by pmcgrady

Gypsy Hybrid...
A pepper my mom grew 25 years ago, and they are still good!

25 year old peppers are still good?

Worth

pmcgrady · June 12, 2016

Quote:

Originally Posted by Worth1

25 year old peppers are still good?

Worth

The variety is still good.

June 6, 2016	#2
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	It looks like a Marconi type to me...just a guess.

June 6, 2016	#3
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	Gypsy Hybrid Pepper? If so, they'll change colors to eventually red.

June 6, 2016	#4
dmforcier Tomatovillian™ Join Date: Apr 2016 Location: Dallas, TX Posts: 3,825	Sad truth is that there are people who get their jollies swapping tags at the big boxes. Mos' def not Tabasco. Could be Cubanelle, but they look a little fat for that. If it is, it's a keeper. Good frying or stuffing pepper.

June 6, 2016	#6
beasl004 Tomatovillian™ Join Date: Apr 2016 Location: AL Posts: 46	Thanks guys, I picked one to try but I don't think it was ripe. It has a slightly sweet flavor but no heat whatsoever.

June 6, 2016	#8
ScottinAtlanta Tomatovillian™ Join Date: Jul 2011 Location: Atlanta, Georgia Posts: 2,593	Color is Cubanelle. Not a Marconi, in my view.

June 7, 2016	#9
My Foot Smells Tomatovillian™ Join Date: Jun 2015 Location: Pulaski County, Arkansas Posts: 1,239	gypsy hybrid, got one muself. cut one up julianne and applied freshly to a fajita w/ a diced Cherokee purple, texas sweet onion, and other fixin's. not much flavor, and no heat; but a good salad enhancer or burrito stuffer. Likely will stuff a couple of these rascals. they be getting quite big - almost like a bell pepper w/o the thick wall.

June 11, 2016	#10
Ozark Tomatovillian™ Join Date: Jan 2008 Location: Ozark, Mo. Posts: 201	If the one you picked has no heat, then I also think it's Gypsy hybrid. Gypsy is one of my favorite sweet peppers and I've grown them in every garden for about ten years now. I have six Gypsy plants this year. I get much better production from non-bell sweet pepper varieties like Gypsy and Carmen than I do when I try to grow bell peppers. M.F.S. - Gypsy does have good thick walls, for stuffing, salads, frying, and all kinds of dishes so we use them in every way you'd use bell peppers. beasl004, chop up some of those Gypsy peppers and fry them together with sweet Italian sausage to make sandwiches on sub buns - you'll be glad some scoundrel switched those labels!

June 11, 2016	#12
pmcgrady Tomatovillian™ Join Date: Feb 2015 Location: Central Illinois Posts: 1,836	Gypsy Hybrid... A pepper my mom grew 25 years ago, and they are still good!