Large, blocky fruits are early and prolific ripening from  dark green to bright scarlet getting sweeter over time. Fruits are crisp and of excellent flavor. 

Originally from India (1759), Amelia Simmons refers to these in her 1796 “American Cookery” (said to be the first American cookbook). 

Grown at Monticello by Thomas Jefferson - it is still grown their today. Fearing Burr listed it in the 1863 edition of Field and Garden Vegetables of America, describing them as the "best and most wholesome of all pickled peppers", not only because of their mildness, but also for their thick, fleshy, and tender flesh.
 
Sold in a 2.62" wide x 3.5" deep pot.