I love Italian frying peppers for their high yields and thin skin. Fry or grill them and you’ll barely detect the skin in your mouth. ‘Red Marconi’ and ‘Golden Marconi’ are my two favorites. Here are some 8-10 inch long ‘Golden Marconi’ peppers. I often recommend them to gardeners who are having trouble getting ripe (red, yellow, purple…) fruits from bell pepper plants.