What is it that makes say a bell pepper sweet and a scotch bonnet pepper mui caliente? The highly variable amount of capsaicin in each species. Contrary to popular belief, the 'heat' (capsaicin) is not in the seeds, but the white pith of the pepper that the seeds cling to. And here's an interesting tidbit, unlike we mammals, birds are completely immune to the capsaicin burn, go figure. Our winged friends are attracted by the bright colors of the peppers and from there get to work spreading the seeds. No wonder peppers are so popular globally.

To avoid any confusion I am talking the heatless varieties that we will call 'peppers' or 'capsicum' (like our Brit & Aussie friends). The hot varieties are referred to as 'chilis'.

Speaking of the bright colors, not only have I seen the immature green, but fully mature red, orange, purple, yellow, ivory and even brown peppers as well at the markets. All are sweet and pack, pack, packed with antioxidants like carotenoids (a natural sunscreen for the peppers themselves), lutien and beta carotene and can you say three times the amount of vitamin C that is required daily in just one medium pepper?!? Move over oranges, all the more reason to eat like a locavore.

Look for firm peppers with tight skins, that seem heavy for their size. Avoid any with wrinkles or cracks on the exterior. Get your peppers home and enjoy raw sans anything, or in a salad or salsa. Or bump up the sweet factor and start cooking: roasted, grilled, sauteed, or stuffed. I, or we collectively, need to bug Joel from Green Acres Farms, to share his recipe for their lovely little Ultra Sweet Gourmet Tulip Bells stuffed with caramelized fennel. I mean, how good does that sound? Meanwhile, one of my favorite things to do with an abundance of peppers is grill or roast them, which once skinned will keep well in a bit of oil in the fridge for use on an antipasto platter, sandwiches, salads, pasta, dips, well you get the idea.

4-5 large peppers (Bells or Poblanos or a combo)

2 Tablespoons of olive oil

salt

Preheat broiler to high. Core and cut peppers lengthwise into quarters. Remove the seeds and pithy membrane. Place peppers, skin side up on a baking sheet under the broiler until the skins blacken. Remove from broiler and place peppers into a brown paper or large plastic ziplock bag, seal and then let stand for at least 15 minutes, letting the steam loosen the skins. When cool enough to handle, remove the skins from the peppers (nb: do not rinse to aid in this process, peppers will loose too much flavor, be patient and use your fingers and a knife if need be). Toss in olive oil and a pinch of salt and then store in the fridge.