Best Pepper Varieties for the Home Garden

Peppers come in an incredible number of varieties. From sweet Bell Peppers to spicy Habanero, you can grow a number of different peppers to harvest and use in your kitchen or even for decoration. Below we go into the best pepper varieties for the home garden. Many of these are sold in your local garden center or you can order seeds for even more of the best pepper varieties.

Looking for more information on how to grow the best pepper plants? Get our complete guide.

Sweet Peppers

1. Bell Pepper (Capsicum annuum ‘California Wonder’): Classic, large, and blocky with a sweet flavor. Matures from green to red, orange, or yellow. Versatile for fresh eating, salads, and stuffing.

2. Banana Pepper (Capsicum annuum ‘Banana’): Mild to medium-hot with a tangy, sweet flavor. Yellow or red peppers that resemble bananas. Great for pickling, salads, and sandwiches.

3. Sweet Banana Pepper (Capsicum annuum ‘Sweet Banana’): Mild with a sweet flavor and yellow color. Ideal for salads, pickling, and sandwiches.

4. Poblano (Capsicum annuum ‘Poblano’): Mild with a rich, earthy flavor. Dark green peppers that turn brownish-red when ripe. Excellent for Mexican dishes like chiles rellenos.

5. Italian Frying Pepper (Capsicum annuum ‘Corno di Toro’): Sweet, elongated peppers with a rich, fruity flavor. Great for roasting, grilling, and frying.

6. Bell Pepper (Capsicum annuum ‘Gypsy’): Smaller than the classic bell pepper but still sweet and crunchy. Matures to yellow or red and is ideal for snacking and salads.

7. Shishito (Capsicum annuum ‘Shishito’): Generally mild with a slight heat. Small, slender peppers perfect for grilling or sautéing and often served as an appetizer.

8. Sweet Cherry Pepper (Capsicum annuum ‘Sweet Cherry’): Small, round peppers with a sweet, mild flavor. Great for salads, pickling, or as a snack.

9. Cubanelle (Capsicum annuum ‘Cubanelle’): Sweet peppers with a slightly tangy flavor. Light green to red and ideal for cooking and stuffing.

10. Sweet Bell Pepper (Capsicum annuum ‘Red Knight’): Large, sweet bell peppers that mature to a vibrant red. Great for salads, grilling, and stuffing.

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Hot Peppers

1. Jalapeño (Capsicum annuum ‘Early Jalapeño’): Medium heat with a rich, smoky flavor. Small to medium-sized peppers that turn red when mature. Ideal for salsas, sauces, and pickling.

2. Habanero (Capsicum chinense ‘Caribbean Red’): Extremely hot with a fruity, citrusy flavor. Small, lantern-shaped peppers that turn red when ripe. Use with caution in hot sauces and spicy dishes.

3. Cayenne (Capsicum annuum ‘Cayenne’): Hot peppers with fiery heat and bright red color. Long, slender fruits used in powdered form for seasoning and hot sauces.

4. Thai Bird Pepper (Capsicum annuum ‘Thai Bird’): Tiny, fiery peppers with sharp, fruity heat. Commonly used in Thai and other Asian cuisines. Compact plants are perfect for small gardens.

5. Ghost Pepper (Capsicum chinense ‘Bhut Jolokia’): Extremely hot with a fruity, slightly sweet flavor. Red or orange peppers that pack a serious punch. Use with caution in hot sauces and spicy dishes.

6. Serrano (Capsicum annuum ‘Serrano’): Medium-hot with a bright, tangy flavor. Small, cylindrical peppers that ripen from green to red. Commonly used in salsas and sauces.

7. Padrón (Capsicum annuum ‘Padrón’): Small, green peppers that are usually mild but can sometimes be hot. Ideal for quick sautéing and serving as tapas.

8. Ancho (Capsicum annuum ‘Ancho’): Dried version of the poblano pepper with a mild, smoky flavor. Commonly used in Mexican cuisine, especially in mole sauces.

9. Hungarian Wax (Capsicum annuum ‘Hungarian Wax’): Medium-hot with a yellow or waxy appearance. Versatile for pickling, stuffing, and adding heat to dishes.

10. Peruvian Rocoto (Capsicum pubescens ‘Rocoto’): Hot peppers with a unique, fruity flavor and reddish color. Known for their black seeds and thick, meaty flesh.

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