Peppers are great minced raw and included in salsa, dips, salads and sandwiches. They are also great grilled, stuffed, fried or included in casseroles and pizzas. If you find yourself with an abundance of peppers, try pickling or canning them for later use.
One cup of raw, chopped red peppers provides over 100% of the DV for vitamin C and vitamin A. Red peppers are also an excellent source of vitamin B6. Green peppers are a very good source of fiber, folate, and vitamin K as well as the minerals molybdenum and manganese. In addition to beta-carotene, red peppers contain the beneficial phytonutrients lycopene, lutein and zeaxanthin (www.whfoods.com).
ANAHEIM
Anaheim peppers are also known as New Mexican Peppers. They are generally considered a mild to medium heat chile pepper, but heat can depend upon variety and ripeness. This long tapered pepper can grow up to 10" in length and is usually harvested green for cooking, but fully ripens to red.
Anaheim peppers can be chopped fresh and added to a variety of recipes. Most often they are blistered and peeled prior to stuffing and grilling or frying. They are commonly used in chile rellenos.
The red chiles are often dried and used for decorative purposes.
JALAPENO
Jalapeño peppers are glossy green peppers that redden as they mature. They are known for their heat, but some varieties are mild. It is recommended that you wear gloves when cutting jalapenos!
BELL
Bell peppers are a more block-shaped pepper. They come in many colors - green, red, yellow, orange, purple and white to name a few. No matter what color, bell peppers should have a crisp texture with a mild flavor.
CUBANELLE
Cubanelle peppers are a long but blocky pepper that resembles a bell pepper that has been stretched out. They are pale green to yellowish in color and and are similar to sweet banana peppers and Anaheim peppers. They are classified as a sweet/mild pepper, but some may consider them to have some heat.
GYPSY
These peppers are similar to bell peppers in flavor; they are sweet rather than hot. The shape is also similar, but they come to a point rather than having a blunt end like the bell pepper. They turn colors as they ripen from a light yellow-green to a bright orange-red.
Gypsy peppers are smaller and have thinner skin than bell peppers so they can be stuffed quickly and easily. They are often used as a substitute for bell peppers by non-bell pepper fans. They can also be fried, roasted, added to dips, sandwiches, and salads, or even eaten raw. (clovegarden)
BANANA
It comes as no surprise to learn that the banana pepper gets its name from its shape and color. These peppers are usually 2 to 3 inches long with curved, pointed ends and have a sweet, mild flavor. They are sometimes called yellow wax peppers or banana chilis.
Most often found fresh in salads and sandwiches, this versatile pepper can be added to many other dishes such as dips, dressings and marinades and stir frys. For a change of pace, try adding chopped banana peppers to couscous or rice to the end of the cooking process. (growing-peppers)
ITALIAN MARCONI GOLDEN
The Italian Marconi Golden is an heirloom Italian sweet pepper. It is a thick-walled pepper that can be harvested green or let ripen to red, orange or yellow depending upon variety. A longish tapered pepper that can grow up to 8" long.
Italian Marconi is great raw, but is also fried or roasted. It is widely used in Italian cooking. Some say the Italian Marconi is superior to the traditional bell pepper and may be used as a substitute instead of a bell pepper in most recipes.
