There is a spectacular array of varieties and colors of sweet peppers and chiles, all from the same genus. For the most part, sweet peppers are larger and fleshier than spicy chiles. All peppers start out green and then change colors as they ripen; the palette extends from green to purple to red with all the shades of yellow and orange in between. The most common sweet pepper is the bell pepper, but there are many others: Hungarian wax peppers, which are small and pale yellow; lipstick peppers, also small, in brilliant shades of red-orange; larger, less fleshy gypsy peppers; tiny red cherry peppers; long pointy Corno di Toro peppers; and fat fleshy pimientos, to name just a few. All these peppers are sweet, but they have many nuances in flavor as well and are especially suited to the Mediterranean cooking of the South of France, Italy, and Spain. Select peppers that have ripened beyond the immature green stage. A green pepper has not had the chance to develop its full flavor and is much harder to digest. Peppers are tasty whether raw or cooked, roasted or peeled. There are even more varieties of chile peppers. They vary in flavor and spiciness as well as size and color. Chiles are eaten immature and green, fully mature, and dried. Choose shiny, bright, fresh peppers and chiles. Avoid any that have spots or blisters on their skin. Peppers and chiles are prepared the same way, regardless of size: either roast them whole to remove the skins and remove the cap, internal veins, and seeds (the veins and seeds are the spiciest part of a chile); or cut them up without cooking them fi rst, removing the cap and stem, carving off the tough internal veins, and shaking out all the seeds. When using dried chiles, split them open and discard the seeds and stems. Th ey can be toasted briefl y in a hot oven or pan and then rehydrated in water for a sauce or can be added directly to a stew. Sautéed peppers are good on pizzas and pastas, in omelets, or on croutons. If you like, mix hot and sweet peppers.

　　

Ingredients

4 servings

　　3 sweet peppers, preferably of different colors and types

　　1 onion

　　3 tablespoons olive oil

　　Salt

　　2 to 3 garlic cloves, chopped

　　1 tablespoon capers, rinsed, drained, and chopped coarse

　　1 tablespoon chopped basil or parsley (or both)

　　Extra-virgin olive oil

　　

Step 1

Cut in half: 3 sweet peppers, preferably of different colors and types.

　　

Step 2

Trim the stem end and remove the seeds and the ribs inside the peppers. Slice thin. Peel and slice thin: 1 onion.

　　

Step 3

Heat in a heavy pan: 3 tablespoons olive oil.

　　

Step 4

Add the onion and cook over medium heat, stirring occasionally, for 4 minutes. Add the peppers and season with: Salt.

　　

Step 5

Cook for another 4 to 6 minutes, or until the peppers begin to soften. Stir in: 2 to 3 garlic cloves, chopped, 1 tablespoon capers, rinsed, drained, and chopped coarse.

　　

Step 6

Cook for another few minutes, turning down the heat if the pan begins to brown. Taste for salt and adjust as needed. When the peppers are done toss with: 1 tablespoon chopped basil or parsley (or both).

　　

Step 7

Serve lightly drizzled with: Extra-virgin olive oil.

　　The Art of Simple Food