A large broad pepper tapering to a point, up to 6 inches long with a mild heat. Revered for its quality as a stuffing pepper. Stuff it with meat, cheese, rice or vegetables then bake them. Very popular in the USA and Mexico. Traditionally cooked green.
Joe-E-Parker and Poblano chillies are very mild chillies that can be skinned and stuffed with a filling of your choice, covered in an egg and flour batter and then shallow fried. For the filling you could use cheese or a herby minced meat mixture to make a Mexican dish known as "Rellenos".
Normally available late July to the end of November.