I picked some peppers from garden this week.
From left to right they are Habaneros, Hot Cherry, Scotch Bonnet, Jalapeno and Paprika. The yellow ones in the front are called Tn Cheese peppers which have some heat.
The Paprika is a surprise. They are about the size of a large lemon or small peach. They have thick walls and ripen up real easy. When I try for red bell peppers it takes forever to ripen them and the walls are thin.
These Paprika's are sweet and would make great roasted jobs. And, they don't taste like dirt as per someone on here talking about the ground stuff.
More will be planted next year.
And, oh yeah, the Habs and Bonnets are HOT.