In the U.S. the term sweet pepper covers a wide variety of mild peppers that, like the chile, belong to the capsicum family. The best known sweet peppers are bell peppers, named for their bell-like shape. The red heart-shaped pimiento is another popular sweet pepper. Pimientos are the familiar red stuffing found in green olives. Other sweet pepper varieties include cachucha, European sweet, bull horn (thin, curved and green); Cubanelle (long, tapered, yellow to red); and sweet banana pepper (long, yellow, banana-shaped).
Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. They usually range in size from 2 to 5 inches in diameter, and 2 to 6 inches in length. Inside the thick flesh is an inner cavity with edible bitter seeds and a white spongy core.
Selecting and Buying
Preparation and Use
Their skin should be firm without any wrinkles, and the stem should be fresh and green. They should feel heavy for their size. Avoid peppers with sunken areas, slashes or black spots.
Conserving and Storing
Store unwashed bell peppers in a plastic bag in the refrigerator. They will stay fresh for about a week. Green bell peppers will stay fresh a little longer than the yellow and red ones