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A mild, sweet flavored, large pepper, which is one of the most common varieties of peppers grown. Distinguished from spicy types of peppers with its sweet taste, the bell pepper is green when it begins to grow and then, depending on variety, turns red, yellow, orange, purple, white, or brown as it ripens and matures.

Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted.

A European food dish attributed to the Basque region of France that is similar in appearance to a stew containing bell peppers, tomatoes, onions, and olive oil.

A kitchen utensil that grinds whole peppercorns into fine, medium or coarse ground bits of pepper. Pepper mills are available in a variety of sizes, styles and materials, such as wood, plastic or metal.

A traditional Mediterranean condiment that was originally created in southeast Turkey. It is made as a pepper puree combining red bell peppers, hot peppers such as habanero, toasted walnuts, garlic, olive oil, cumin seeds, vinegar, pomegranate molasses, and water.

A term that is used to refer to a group of spices used for seasonings or a group of vegetables that may be sweet, bland or spicy.

Made for chile peppers, sweet peppers and a variety of vegetables, this utensil provides a simple way to roast fresh vegetables in the kitchen.

A generic name, also spelled "chili," given to a broad range of over 200 varieties of hot peppers. Chile peppers are grown in different shapes, sizes, and flavors.

A sweet pepper is a mild to sweet flavored pepper that can be eaten raw or cooked. Some varieties have a sweet but bitter taste.

A spicy variety of jelly that is typically used as a condiment for appetizers and snacks rather than a breakfast or tea jelly.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

A long slender banana-shaped pepper that is considered to be a sweet pepper, despite having a mild to moderate spicy heat.

A traditional French food dish consisting of a variety of vegetables, such as bell peppers, eggplant (aubergines), onions, tomatoes, and zucchini (courgettes), seasoned with garlic and herbs, and simmered in olive oil.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

A chile pepper that is often available as a green or red fresh pepper and also commonly purchased as a ground pepper to be used as a spice for seasoning.

Long and conical in shape, the Italian Sweet Pepper is a popular variety of chile pepper commonly used in Italian cooking.

A sweet pepper that has been heated, sautéed in a pan or commercially roasted, for use as an ingredient for a food dish.

A dark blackish green, triangular-shaped pepper, 3 to 5 inches long, with a wide top that tapers to a blunt end.

A thin chile pepper that is 2 to 4 inches long with a green wrinkled skin that turns red when mature.

A cold, uncooked soup that originated in southern Spain. It is prepared with puréed fresh vegetables, such as tomatoes, cucumbers, bell peppers, celery, and onions, that are combined with garlic, breadcrumbs, olive oil, vinegar, and lemon juice.