Variety is the spice of life!

Choose sweet and specialty peppers that are vibrant, shiny, firm and have not shriveled or discolored. The heavier the sweet pepper for its size, the thicker its walls will be. Keep whole, unwashed sweet or specialty peppers in a perforated plastic bag for up to a week in the fridge; sweet peppers will last up to two weeks in a cool, dry spot.

In general, larger specialty peppers are more mild; smaller specialty peppers are hotter because of greater concentration of seeds and veins.

Specialty peppers must be handled properly, so ALWAYS use disposable rubber gloves. NEVER touch the eyes or lips before washing your hands, cutting surface and knife thoroughly with hot, soapy water (if an accident occurs, use milk to counteract the sting).

The zing of specialty peppers is not for everyone. Removing the seeds and white veins and/or soaking for about an hour in cold water with a touch of vinegar will minimize the sting. Counter-intuitively, water will amplify burning sensations, so have yogurt, milk, rice, beans, or bread on hand to neutralize excessive heat.

Bell peppers hit the sweet spot of nutritious and delicious: jammed with healthy components like Vitamins C, B6, K1, B9 (folate), E, and A (thanks to beta-carotene) all in one low-calorie package. Vitamins B1, B2, B3, B5, K, calcium, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc are present in lower levels.

Specialty peppers contain similar vitamins and minerals as bell peppers, but they don’t have the same health benefits because smaller amounts are used per dish.

Red and orange bell peppers are the sweetest—delicious whether raw or cooked —while green, unripe peppers tend to taste slightly bitter. The taste of specialty peppers depends on their type and heat level. And the longer they cook, the more the heat level increases!