Peppers are a type of sweet bell pepper that are grown in Turkey, Bulgaria, and other countries. They are often used for pickling, canning, and fresh consumption. 

Characteristics 

Taste: Sweet and mild, with no heat

Shape: Pointed horn or flattened with two longitudinal grooves

Color: Bright red when ripe

Size: 10–15 cm long, or up to 20 cm long

Texture: Tender and juicy

Uses Pickling, Canning, Fresh consumption, Stuffed with feta cheese, and Added to salads

Small, globular peppers that are 4–5 cm in diameter and 5–7 cm long

Smooth, firm skin that is green when young and turns dark brown when ripe

Thick, red-brown flesh with a hollow cavity and many small seeds

Flavor Sweet and crunchy and Packed with vitamins A and C and antioxidants. 

Uses 

Great for stuffing, stir fry, kebabs, omelets, or as a salad topping

A healthy snack on their own

Growing 

Can grow in small spaces and are good for home gardeners

Can be grown in containers or in the garden

Require a long season to produce fruit

Can be pruned for more compact plants

Hybrid Tomato  (75 days)

Fruit Color: Red. Shape: Round. Size: 12-16 oz.  Plant Habit: Indeterminate  Plant Size: 6-8’

A delicious and juicy beefsteak-type tomato, early to bear, and highly disease resistant. Produces reliably in cool and wet weather and also tolerates heat. Vines grow tall, so give support with a tall cage. An AAS All-America Selections winner as an outstanding tomato and one of the best performers. Everyone should grow this incredible tomato at least once, because then you will always grow it!

The Aji Charapita is a small, bright yellow chili pepper with a citrusy flavor and moderate heat. It's native to the Amazon region of Peru and is also known as the Wild Peruvian Chili Pepper. 

Appearance: 

Pea-sized, bright yellow chili pepper

Tiny, round pods that grow on bushy plants

Flavor: 

Citrusy, slightly fruity note

Sweet, citrusy tones

Moderate heat, ranging from 30,000 to 50,000 SHU on the Scoville scale

Uses: 

Fresh in salsas and side dishes

Dried for use in hot sauce, chili, and grilled meat preparations

Blended into a fiery sauce and served alongside jungle dishes

Used to make ají de cocona, a zesty jungle specialty

Piri-piri is a small, extremely spicy chili pepper that's a member of the capsicum genus: 

Also known as: African bird's-eye, African devil, or African red devil

Scoville units: 50,000–175,000

Uses: Sauces, spices, and pharmaceutical applications

Origin: Portuguese explorers produced the pepper in Portugal's former Southern African territories

Harvesting: Harvest when the pepper is bright red

Eating: Can be eaten fresh or dried

Flavor: Some say piri-piri has a bit of sweetness and a smoky flavor

Piri-piri peppers are commonly used in Portuguese cuisine, and are often associated with chicken.

They are also widely used in the Democratic Republic of Congo, Portugal, Brazil, and Angola.

Ají cachucha, also known as ají dulce, is a sweet, crunchy pepper with a mild heat that's a staple in Latin American and Caribbean cooking: 

Ají cachucha peppers are small, squat, and wrinkled, with a light green color that turns yellow-orange and then red when ripe. They have a similar appearance to habanero and scotch bonnet peppers, but are milder. 

Ají cachucha peppers have a sweet, fruity, grassy, and smoky flavor. 

Ají cachucha peppers have a mild heat level of 500–1,000 Scoville units, which is much milder than a habanero. 

Ají cachucha peppers are a key ingredient in sofrito, a sauce used in many Latin American cuisines. They can also be used in bean dishes, soups, or as a raw snack. 

Greek slicing tomatoes are a key ingredient in Greek cooking and come in many varieties. They have a unique flavor and texture, and are often grown in the warm Greek climate.

Thessaloniki tomatoes are a variety of slicing tomato that are red, globe-shaped, and have a slightly sweet, berry-like flavor. They are resistant to sunburn, cracking, and spots, and keep well even after ripening. 

Characteristics: 

Color: Red

Shape: Globe to flattened-globe

Weight: 6–18 oz

Flavor: Slightly sweet, berry-like, with a tart aftertaste

Resistance: Sunburn, cracking, and spots

Plant type: Indeterminate, productive, and disease-resistant

The yellow marconi pepper, also known as the Golden Marconi pepper, is a large, sweet, Italian heirloom pepper that ripens from green to yellow. It's known for its crunchy texture and fruity sweetness. 

Characteristics:

Size: The peppers can grow up to 10 inches long and 2.5 inches wide. 

Color: The peppers mature from light green to golden yellow. 

Taste: The peppers are sweet and smoky, with a gentle, fruity flavor. 

Texture: The peppers are crunchy and juicy. 

Uses: 

Eat fresh in salads

Fry, roast, or grill

Stuff with jack cheese

Add to sandwiches

The Aji Pineapple pepper is a variety of the Capsicum baccatum pepper that gets its name from its unique flavor and appearance: 

The Aji Pineapple pepper has pendant-shaped pods that start green and mature to a sunny yellow or orange. 

The Aji Pineapple pepper has a tropical taste with a balance of spiciness and sweetness, similar to fresh pineapple. It's more tart, citrusy, and floral than other baccatum peppers. 

The Aji Pineapple pepper has a moderate heat level, typically 30,000 to 50,000 Scoville Heat Units. 

The Aji Pineapple pepper is a rare and exotic variety that originated in Peru. 

The Aji Pineapple pepper can be used in salsas, sauces, marinades, hot sauces, tom kha gai, aioli, egg salad, and white chili. 

The Aji Pineapple pepper is easy to cultivate and thrives in cooler climates. It's a high producing variety that can produce several dozen peppers per plant.