This is in regard to the question about Mexi Bells. Someone told me they were a hybrid resulting from the crossing bell peppers and New Mexico/anaheim peppers. I've grown Mexi Bells for three seasons now, and the heat factor tends to vary. Depending on conditions, (the heat of the summer, how much they are cross-pollinated with hotter peppers, etc...) Mexi Bells can vary from almost as mild as a bell pepper to close to the jalapeno range. While you can get some hotter Mexi Bells at the green stage, I would recommend picking them when they are a ripe red or chocolate color (and they occasionally turn brownish). And if you like Mexi Bells, I would recommend sugar chiles. They are another hybrid available from Johnny's Seeds in Maine. They have the sweetness of pimentos and can also pack some nice heat. Like Mexi Bells, sugar chiles are at their hottest and tastiest when they ripen. Carlos Albuquerque