May I suggest that if you grow Peppers, you should also consider growing these.
I've mused about these before, but it's worth doing so again. Here the variety is known as 'Doux, Long des Landes'. As the name suggests, they are mild (not hot) peppers, and long in form. They are those long Peppers that you eat in Tapas bars throughout Spain.
They are fried whole in Olive oil until the skin blisters a bit, and are sprinkled with coarse Sea Salt whilst frying. The process takes about 5 mins. Then they are left to soften, and when tepid are eaten as a side dish, or appetiser. Totally delicious.
But be warned. It is said that one in ten is 'hot'. Personally I've never encountered a 'hot' one, but I look forward to the occasion.
The above were the very first of this year's crop, that's why there were so few. I don't think I've put in enough plants.