I have grown California Wonder peppers for several years. Ever year, they have produced a nice, if not super-abundant, yield (six to eight good-sized peppers per plant before first frost, at which point there are always a few more underdeveloped ones of various sizes). Flavor has been consistently good -- raw or cooked -- for a firm, thick-fleshed pepper. For cooking, I like to grow several months' worth and slice or dice them (green and ripe red) and freeze them in airtight bags. There are a few I like better for flavor straight off the plant, but this is a good pepper that I can always rely on, here in my garden. I grow a few pepper varieties every year, but this is the one "go-to" sweet pepper that I always make room for.
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