These thin-skinned peppers are mild and sweet
Fry these peppers in olive oil and a hot skillet until the skin blackens and bubbles. Serve with eggs or on a sandwich.
You can also stuff these peppers and bake them whole, seeds and all. The seeds contribute to the pepper’s sweet flavor.
Store these peppers for a day or two at room temperature, and for about ten days in a plastic bag in the fridge.