The New Mexico Joe E. Parker pepper is a chile pepper variety that was developed at New Mexico State University and named after Joe E. Parker, a graduate of the university. It's a high-yielding, Anaheim-type pepper with thick walls and a mild flavor: 
 
 
Appearance 
The peppers are 6–8 inches long and 1.5–2 inches wide, with a tapered shape. They are green when unripe and turn red when mature. 
 
 
Flavor 
The peppers have a mild flavor, but can range from 500–2,500 Scoville heat units. 
 
 
Uses 
The peppers can be used fresh, canned, roasted, or stuffed. 
 
 
Growing 
The peppers are a warm-season crop that can be planted in the spring through late summer. They prefer light, well-drained, moderately fertile soil with a pH of 6.5–6.8. The plants may require support as they produce heavy fruit sets. 
 
 
Tips 
To encourage more production, harvest the peppers often. Harden off the plants before transplanting by reducing the temperature to 60–65°F and reducing water for 2–3 days.