Hello there, and maybe I can help. There are a couple sweet peppers that you are referring to. The first is the "Sheepnosed Pimento". It's an heirloom plant, sometimes known as a "Cheese Pepper". I grow them every year and they are sweet, round, red (look like miniature Brandywine tomatoes) and are the perfect for frying up in a Philly Cheesesteak. They also grill up real nice. This year I'm going to try making ABT's outta them. We get our seed from Jung's. (www.jungseed
The next type is a "Marconi Pepper". We plant the red type, they go from green to red just like a regular bell pepper, but they get real deep red when they are ripe. Perfect for salads, grilling and frying. A long tapering pepper, they are about 6 - 10 inches long when ready. Easy to grow and eat, they are a "sweet" as in "not hot" pepper. Another heirloom type from Italy, not as thick walled as a bell pepper. Much better tasting and very pretty. My wife and I planted them a few years back as a test and we will never go back to regular blocky bell peppers like you find at the grocer's. You can get the seeds at Baker Creek Heirloom Seeds not far from here in Missouri. (www.rareseeds
The third type you may be interested in and should find at any Publix in FL, is a "Cubanelle". A pale green, long thin walled sweet pepper great for salads. I have growna derivative of them called "Aruba Hybrid" that are fruity, sweet with a mild bite at the end if you leave them on the vine long enough. They are good fresh and work great as another Philly Cheesesteak pepper. Seeds also available this year at Jung's.
Hope this helps, and good luck to you and your peppers. They are real easy to grow!