Sweet and spicy peppers can both be cooked using similar methods and techniques, but there are a few key differences you will need to make note of in terms of cooking time and basic preparation. Each cooking method produces a unique flavor and texture, so try a few out before determining your favorite
Peppers are usually either sweet or spicy, so think carefully about what sort of flavor you want before you buy. In general, larger peppers tend to be sweeter while smaller varieties tend to be hotter. No matter which variety you choose, though, you should choose a pepper with a firm texture and bright color
All peppers should be rinsed in running water and patted dry with clean paper towels before using. Some cooking methods require whole peppers or halved peppers, while others require you to cut the peppers into rings, slices, or small pieces
If you choose a spicy variety, it could be a good idea to test the heat of the pepper before you cook it or add it to a dish. Even among peppers of a single variety, some can be a little hotter than others.
To test a hot pepper, cut off a tiny piece and use a fork to touch it to your tongue. You should be able to gauge the heat from that small amount of content.[3]
Note that you should not try to calm the heat of a pepper by gulping water since water will only spread the heat around your mouth. Instead, use something rough and blank, like crackers or crusty bread, or a little sugar.
For sweet peppers, you almost always remove the membrane and the seeds. For hot peppers, remove the membrane and seeds if you want to make the heat a little milder; for maximum potency, however, leave the seeds, membrane, and ribs in, since they contain the highest concentration of spiciness.
Aside from heat, another major factor to consider is texture. The seeds can be an unpleasant part to bite into if you are eating the peppers plain or if you are using them in a dish that is relatively smooth. They are much more palatable when used in a dish with a mixed or bumpy texture, like a chili or chunky stew.
Peppers are usually either sweet or spicy, so think carefully about what sort of flavor you want before you buy. In general, larger peppers tend to be sweeter while smaller varieties tend to be hotter. No matter which variety you choose, though, you should choose a pepper with a firm texture and bright color
All peppers should be rinsed in running water and patted dry with clean paper towels before using. Some cooking methods require whole peppers or halved peppers, while others require you to cut the peppers into rings, slices, or small pieces
If you choose a spicy variety, it could be a good idea to test the heat of the pepper before you cook it or add it to a dish. Even among peppers of a single variety, some can be a little hotter than others.
To test a hot pepper, cut off a tiny piece and use a fork to touch it to your tongue. You should be able to gauge the heat from that small amount of content.[3]
Note that you should not try to calm the heat of a pepper by gulping water since water will only spread the heat around your mouth. Instead, use something rough and blank, like crackers or crusty bread, or a little sugar.
For sweet peppers, you almost always remove the membrane and the seeds. For hot peppers, remove the membrane and seeds if you want to make the heat a little milder; for maximum potency, however, leave the seeds, membrane, and ribs in, since they contain the highest concentration of spiciness.
Aside from heat, another major factor to consider is texture. The seeds can be an unpleasant part to bite into if you are eating the peppers plain or if you are using them in a dish that is relatively smooth. They are much more palatable when used in a dish with a mixed or bumpy texture, like a chili or chunky stew.