HEIRLOOM: 77 days. These large chile peppers have thick, mildly spicy flesh making them great for stuffing, grilling, and roasting. Mexican cooks often dice or puree them for sauces, soups, and casseroles. Anaheim's ripen from green to red, but are almost always used green. Their tough skin peels off easily if you char the chiles over a flame, then steam them in a paper bag for a few minutes. Makes delicious stuffed peppers (chile rellenos) or canned green chiles. Height: 30" (500-2,500 Scovilles) Sun.