What to look for
Choose glossy, firm peppers that feel heavy. Green peppers taste grassier; red, orange, and yellow peppers are generally sweeter.
Store it thoughtfully
Refrigerate whole and dry. Store cut peppers covered and use promptly once the protective skin is broken.
How to use it
Remove stem, seeds, and pale ribs, then cut to an even size. Use high heat and space for browned edges, or lower heat for soft sweetness.
When you need a substitute
Poblano adds mild heat; zucchini is softer and less sweet. Jarred roasted peppers are already cooked and often salty.
A common pitfallAdding wet pepper strips to an overcrowded skillet creates steam instead of the browned edges you expected.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
