peppers (bell, sweet, hot, frying)

variety:

Hungarian Hot Wax - Hot
Jalapride - Jalapeno; hot
Habanada - Habanero, no heat!
Baron Ancho - Poblano; mild to hot
Shishito - Japanese frying; mild to hot

Padron - Spanish frying; mild to hot
Jimmy Nardello - Italian frying, sweet
Carmen - Italian frying, sweet
Lunchbox - Bell; mini
Red Knight - Bell; red
King Arthur - Bell; red
Sweet Sunrise - Bell, yellow

storage:

Ideal temp: 50-55℉

Store, unwashed, in a sealed plastic bag in the fridge. Keep in the warmest section of the fridge if possible (towards the front). Storage life: 7-14 days. Hot peppers can also be dried and saved for months.

uses:

Sweet Peppers:
Egg dishes
Roasted to use in other dishes (sandwiches, dips, etc.)
Pasta dishes
Rice dishes (Spanish rice)
Grilled
Pickled
Soups & stews
Fresh, chopped in salads
Crudités
Sauteed/stir-fried with other veggies
Stuffed

Hot Peppers (depending on variety):
Chile Rellenos (Poblano)
Pickled
Stuffed
Pasta & rice dishes
Kimchi, fermented veggie dishes
Soups & stews
Dressings, dips, sauces, salsas
Egg dishes
Sandwiches

Padron Peppers:
Pan-fried/blistered whole in a little oil, and sprinkled with coarse salt. Eaten as an appetizer or "bar snack"

Blistered Padron Peppers; Bon Apetit

Blistered Padron Peppers; Bon Apetit