These are corno di toro sweet Italian frying peppers I’ve been trying to grow up to a larger size for a number of years.
They used to yield peppers that averaged around six inches, but with a little selective breeding I’ve gotten then up to nine inches long, so now they’re good for stuffing and grilling as well as frying.
Hardest part is waiting for them to get completely red because that’s when they’re at their sweetest, crunchiest deliciousness.
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