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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Sage Osterfeld
I’m just a guy with nearly an acre of dirt, a nice little mid-century ranch house and a near-perfect climate. But in my mind I’m a landscaper survivalist craftsman chef naturalist with a barbeque the size of a VW and my own cable TV show. I like to write about the stuff I build, grow and see here at Sage's Acre.