I did two kinds of Pepperoncini last year (Greek and Italian). Pickled a bunch and dried the rest. Makes a wonderful spice for chili.

Your list sounds great.

I am going to try Hungarian Paprika this year.

I'll be sowing my pepper seeds next week. Golden Marconi was a winner for me last year and I'll be growing it every year now. I think it's the best for stuffed peppers. Also grew the Purple Marconi and it was just as productive but smaller in size. Has ornamental value I guess but we'll skip it this year. I grow more and more peppers each year and less and less tomatoes. I like that each pepper plant gives me a late spring/early summer crop and then great production again in the fall right up to frost.

You have a good selection , on the mild side. I am growing some of them too. Mine are already growing under light.

Pepperoncini, Hungarian hot wax, Gypsy, Cubanelle, Shishito, Fresno, Thai, Manzano, Jalapeno, Habanero, Chilaca, ..++

NO bells for me. Never had a luck with them, plus I can buy them real cheap from Asian market.

This year will have jalapeno, cayenne, Aji Pineapple, Aji omnicolor, and Beaver Dam. The last two are the new ones I'm trying out. Oh, wait and I think I have Jimmy Nardello to try also. That one's not hot, we'll see if it activates the same reaction as bell peppers do. If so, those will all head to the restaurant.

The book 'Northeast Fruit & Vegetable Gardening' recommends 'Beaver Dam' too. Where did you find seed for that?

This year I have the following peppers started now.
Alma Paprika
Anaheim Chili
Aurora
Black Pearl
Caribbean Red Habenero
Cayenne
Cherry Bomb
Cudanelle Frying
Early Jalapeno
Elephant's Ear
Fatali
Giant Aconcagua
Jaloro Jalapeno
Melrose
Mirasol Hot
Peppadew
Peter Pepper
Santa Fee Grande
SatanâÂÂs Kiss chilli
Sheepnose Pimento
Takanotsume Hot
West Allis Half Sharp

Both Territorial and Reimer have seeds for Beaver Dam.

Thanks Sunnibel! :-)