Versatile sweet peppers, also called capsicums, can be eaten either raw with a creamy dip, or even better, grilled and sliced in salads, or cooked long and gently in stews and sauces. Hollowed out, they are an ideal container for stuffing and baking, or for holding a dip for other crudités. Peppers also make a wonderful purée.
Apart from the familiar red, green and yellow ones, look for orange or black-skinned peppers.
To hollow out, cut off the top of the pepper with a sharp knife and reserve it as a lid if you plan to stuff the pepper. Use a spoon to scrape out the whole core and seeds. For rings, slice across thinly.
To slice or chop, cut the peppers in half lengthwise, then remove the cores and seeds. Slice lengthwise or crosswise for half rings. For kebabs, quarter the peppers, then cut into square chunks.