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Green and red Anaheim yes but the yellow and orange ones could possibly be Marconi peppers. Is there any heat to them? There are also countless hybrids out now which makes identification very difficult. It’s also common for stores to intentionally mislabel varieties and hybrids as something more...

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PS, it looks like some variation of a scotch bonnet.

Welcome! If you’re looking for help identifying, please post in the “identification and diagnosis” section. It’ll get more attention there.

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Were you able to catch any of that duck fat? I smoked a duck before and saved it to cook with.

Aphid “proof”, no. But I have definitely noticed some of my pepper plants will get attacked relentlessly by aphids and others, not so much. I wish I could be of more help recommending what varieties would be best but I’ve never compiled a list.

From my experience of having started thousands of seeds over the years, if they start slow and scrawny, they’ll never be strong and vigorous plants. I shouldn’t say never actually cuz I’ve had a few occasions where the under-performers kicked it into high gear and did well but it’s not the norm...

Good call. Just gotta make sure to roast those skins off. Thats the primary pepper used for rellenos here in socal

Never done it but I would just caution to remove the seeds first. The fermentation (alcohol) will extract the cyanide from the seeds.

Sunscald

You growing in ground or pots?

The edema alone is enough to cause this. I’ve had several occasions trying to grow plants indoors where is what virtually impossible to stop the edema. My last experience was with Aleppo. I grew and saved seeds from the same genetics outdoors for YEARS and when I tried to grow them indoors, I...

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Heat level? Make some chile relleno with them.

Plants coming along nicely. Some very mild edema so I gotta cut back on the water and maybe take them out of the containers as it may be trapping too much humidity. But overall doing well so far.

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