Mike, I know this is late, but I get tremendous yields annually from my peppers, and we only use red ones, so they have to ripen completely. I still have many gallons chopped and frozen in the freezer, although I eat them most every day. Every year I end up freezing a huge surplus- but I plant about 20 well spaced plants. A lot of staking is required to weight of harvest doesn’t break up plants and I plant them about 24" apart because plants get quite large by Sept in our climate. In Sept is when the yields start pumping, although I get ripe peppers by July. They keep on bearing huge amounts until first frost (unless you cover plants to keep it coming another 3 weeks).
The main trick is to start plants in Feb. (sorry that we’ve already passed that deadline) in a southern window with a heat mat that assures germination if you keep the plants covered with a plastic top when the sun isn’t shining on them. The other trick is to use varieties that actually produce lots of fruit in our climate. I’ve found several that work (not CA Wonder!), but by far, the sweetest and most productive pepper I grow is Carmine. If you search you may find a seed co. that provides plants already started of this variety- I’ve seen them offered. If you want a bell shaped pepper, Gypsy also produces well, but doesn’t have the very thick walls or size of a classic stuffer.
You can have my surplus as soon as this years start to bear. They are tiny now.