Favorite garden peppers for cooking?

I have found peppers really easy to grow from seed--and as you have found, you get the best varieties that way. (I start mine under grow lights in winter.) I grow two varieties of Japanese peppers, shisito and manganji, which are great just pan- fried but can also be tossed into any recipe calling for a green pepper. On a gochugaru-induced whim, I planted a much spicier Korean variety called Lady Choi. I think all those came from Kitazawa seeds. My favorite is a Tunisian hot pepper called baklouti from Baker Creek seeds, with which i have made harissa, but it can be used as any spicy chile would.
I don't bother trying to grow sweet peppers, as I find less flavor variation in the varieties, and my farmers' market has them piled high all summer and into fall. I do cook with sweet peppers often and broil and freeze them as well.

You might want to check if you can find varieties recommended for your area. Peppers can be finicky ( at least ones I am familiar with) about setting fruit depending on night time temperatures. Starting with plants from a reputable local nursery might be worthwhile.

I've grown Green Bell Peppers and Jalapeño. Both were quite easy and produced very well. I'm not familiar with the other ones you listed.