Sweet Peppers Category

Sweet peppers (or ajies dulces in Spanish) lack capsaicin, a chemical in ordinary chilis that makes your mouth burn. This makes them terrific for eating raw, or stuffing and baking, and sprinkling on pizzas before they go into the oven.

Store them in the crisper drawer of your refrigerator, and plan to use them within a week or two.

Varieties:

banana pepper

These sweet, mild peppers with a fruity flavor are easily confused with hotter yellow wax peppers. Sample before using.

Learn more

bell pepper

Red and yellow peppers are riper, more flavorful, and pricier than the more common green ones. You can occasionally find bell peppers in other colors as well, like brown, white, pink, orange, and purple. Bell peppers are the perfect size for hollowing out and stuffing, or you can slice them into strips for snacking or dipping.

Learn more

bull's horn pepper

This Italian heirloom pepper is shaped like a bull's horn, and many cooks think it's a lot more flavorful than an ordinary bell pepper.

Learn more

cachucha pepper

These small sweet peppers come in different colors and looks like squished bell peppers. They're popular in the Caribbean, where they're often stuffed and roasted.

Learn more

cubanelle

These sweet, mild peppers are usually sold while yellowish-green. They become hotter and redder as they mature.

Learn more

Holland bell pepper

These are like bell peppers, only they're sweeter and have thicker walls. They come in different colors.

Learn more

lamuyo pepper

This hard-to-find sweet pepper is smaller and sweeter than its cousin, the bell pepper, with which it's interchangeable.

Learn more

pimento

Pimentos are often sold roasted and peeled in cans or jars, or used to stuff green olives.

Learn more