For lovers of Mexican cuisine, consider growing Poblano peppers. This variety is used fresh, as in chili rellenos, and in its dried form, known as Ancho peppers. Three to six inch long peppers are perfect for stuffing, roasting and sauteeing, and for use in soups and stews. When left on the bush to fully mature, Poblano peppers turn a brownish red and can be hung to dry. More stress on the pepper plant tends to make a hotter/spicier fruit, so more sun and reduced water will usually yield a hotter pepper. Best practice is to water pepper plants deeply and wait until soil is completely dry before watering again.