Marconi vs Bell Peppers

Cole_Robbie · August 9, 2014

Is it correct to say that Marconis are better for cooking and bells are better for fresh eating, the difference being water content? Or is that an oversimplification?

Worth1 · August 10, 2014

I could agree with that the bells are thicker, its hard to beat a tasty red bell pepper.

Worth

clkeiper · August 10, 2014

I think it depends on how you are cooking them. Are you roasting/grilling the marconis or tossing them in with a "wet" mixture? sautéing them or stuffing them? I wouldn't stuff a marconi, but I would a bell, I would prefer a marconi for grilling with onions than I would a bell. I think each has it's place in cooking and I probably would eat either of them raw or cooked, but it must be red.

b54red · August 11, 2014

The red bells tend to be sweeter and juicier when cooked. I liked roasting Marconis on the grill or grilling them with onions. Of course I like bells even more because I prefer a thicker walled pepper. I use the Marconis in marinara sauces for spaghetti and also in salsa's for extra pepper flavor without adding heat. The biggest benefit of marconi type peppers is their massive production so you almost always have some fresh ripe peppers when you need them.

Bill

AKmark · August 13, 2014

Hey Bill, have you tried Big Bertha bells? This was my first year trying them, talking about production of beautiful huge bells.

AKmark · August 13, 2014

Here's a pic of Big Bertha, I got about 15-20 per plant in a basket

Tracydr · August 13, 2014

I do love juicy red peppers but I found Marconi was much easier to grow, at least in AZ. Have no idea about NC,yet.

clkeiper · August 13, 2014

AKMark, either your hand is HUGE or your pepper is small. My Big Bertha's are nigh on 8" long now and still growing and still green as green gets.

AKmark · August 13, 2014

Mine are only about 5-6 inches, but most are about the same size. Next year I will try a larger container, I never knew they could get that huge, my puny ones even impressed me. lol

clkeiper · August 13, 2014

Yours is a fine size for a container, then. everything grows bigger in the ground if the weather is adequate. Your weather... well, adequate isn't quite the description I would use.

August 9, 2014	#1
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	Marconi vs Bell Peppers Is it correct to say that Marconis are better for cooking and bells are better for fresh eating, the difference being water content? Or is that an oversimplification?

August 10, 2014	#3
clkeiper Tomatovillian™ Join Date: Nov 2011 Location: ohio Posts: 4,350	I think it depends on how you are cooking them. Are you roasting/grilling the marconis or tossing them in with a "wet" mixture? sautéing them or stuffing them? I wouldn't stuff a marconi, but I would a bell, I would prefer a marconi for grilling with onions than I would a bell. I think each has it's place in cooking and I probably would eat either of them raw or cooked, but it must be red. __________________ carolyn k

August 13, 2014	#8
clkeiper Tomatovillian™ Join Date: Nov 2011 Location: ohio Posts: 4,350	AKMark, either your hand is HUGE or your pepper is small. My Big Bertha's are nigh on 8" long now and still growing and still green as green gets. __________________ carolyn k

August 13, 2014	#10
clkeiper Tomatovillian™ Join Date: Nov 2011 Location: ohio Posts: 4,350	Yours is a fine size for a container, then. everything grows bigger in the ground if the weather is adequate. Your weather... well, adequate isn't quite the description I would use. __________________ carolyn k

August 10, 2014	#2
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I could agree with that the bells are thicker, its hard to beat a tasty red bell pepper. Worth

August 11, 2014	#4
b54red Tomatovillian™ Join Date: Sep 2009 Location: Alabama Posts: 7,068	The red bells tend to be sweeter and juicier when cooked. I liked roasting Marconis on the grill or grilling them with onions. Of course I like bells even more because I prefer a thicker walled pepper. I use the Marconis in marinara sauces for spaghetti and also in salsa's for extra pepper flavor without adding heat. The biggest benefit of marconi type peppers is their massive production so you almost always have some fresh ripe peppers when you need them. Bill

August 13, 2014	#5
AKmark Tomatovillian™ Join Date: Jun 2013 Location: Wasilla Alaska Posts: 2,010	Hey Bill, have you tried Big Bertha bells? This was my first year trying them, talking about production of beautiful huge bells.

August 13, 2014	#7
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	I do love juicy red peppers but I found Marconi was much easier to grow, at least in AZ. Have no idea about NC,yet.