My Jalapeno peppers have gone really well. I slice them, remove the seeds for planting next year and put them on a frozen pizza before baking. Thin slices. Taste great.
Gave some to a friend in Oklahoma. He had them with hamburger and beans but left the seeds in. He told me they were really hot. I let them mature until bright or dark red.
Did better with Sweet Snacking Peppers this year. Already harvested a dozen or more (5 of those still on the vine with more behind them). I’ve been letting them get to a good orange color.
And the Hatch Peppers have finally been successful. Some good red and green ones already harvested. I’ve picked maybe 60+ cherry but mostly very small Sweet Million tomatoes. Some frozen for later cooking. Some have gone into spaghetti with canned sauces. There’s about a dozen-plus out there still going. Maybe 2 dozen.
My sweet millions are still going strong too. I need to bury a few branches in a pot of dirt to get a start to bring indoors.
I want to grow a pepper, tomato, and spinach indoors this winter.
That's a common misconception. Seeds aren't hot at all. However, the membrane that the seeds attach to is the hottest part of the pepper so if they let the seeds rub all over the membrane when removing them then taste them they assume that the heat is coming from the seeds.