Veg Gypsy pepper, but heirloom?

[dioptase]

My favorite all-around go-to pepper is the "Gypsy" hybrid sweet pepper. The plant is very well suited to our cool-night climate. The peppers are great for eating fresh in salads, they are fantastic roasted, and are also good chopped up and put into scrambled eggs or on toasted cheese sandwiches or for adding to frozen pizzas. The fruit are large enough to be worth growing (one pepper is good for a few salads plus other things.)

The downside is that it is a hybrid plant, not an open pollinated one.

I've tried various heirloom sweet peppers over the years, and while some of them are okay, none of them satisfies all the "if you could only have one pepper" requirements. Either the peppers are good enough but too small ("Banana", "Lipstick") or they are large and good for roasting, but not quite as good for eating fresh in salads ("Corno di Toro" (which bears later here than "Gypsy" does)). I think I tried "Cubanelle" one year but I don't remember how that turned out.

Does anyone have any suggestions to throw out there for an heirloom pepper which comes close to "Gypsy"? (No, I don't much care for green bell peppers... I want my peppers sweet, and orange or red at maturity, with all of the aforementioned "Gypsy" virtues.)

 

[LC]

If you love Gypsy then you want Gypsy Queen which is a selfed down version of Gypsy. It is only available from Adaptive Seeds. Other similar peppers are Antholi and Romanian Rainbow. Just do a search to find companies that carry them.

ETA: They do very well here in my SW Kansas weather and make more peppers than any bell ever did. They also don't stink up the freezer or upset old stomachs.

 

[dioptase]

THANK YOU!

Off to search!