The black Hungarian pepper has a nice medium heat - they start out green, then turn black, and finally red and the flowers are a gorgeous purple - very pretty if you'd like to grow them on a sunny deck! They're very prolific and freeze well. I am experimenting with drying some, as they can be ground into hot paprika from the dried state. http://www.heirloom-organics.com/guide/va/1/guidetogrowingblackhungarian.html
I plan to add them to salsa, soups, and stir fries and if I have enough, make some pepper jelly.