Peppers have a sweet, mild flavor and are available in green, red, yellow and dark yellow. Peppers color up as they ripen on the vine and follow the mature green stage. The brighter colored peppers tend to be sweeter than green peppers because the sugar content increases as the pepper matures.
Peppers are high in vitamin C and excellent sources of dietary fiber and provide small amounts of several other vitamins and minerals. Sweet peppers have thick flesh, are crunchy and juicy, and often eaten raw, sautéed, roasted or stuffed.
Here’s a tip: Look at the bottom of the pepper and count the lobes. If it has four lobes it’s a female pepper, which produces more seeds and is sweeter than a male pepper, making it a good choice for crudités or chopping into salads. Male bell peppers have three lobes and are a good choice for roasting and making stuffed peppers

This could be the most popular pepper around for appetizers, salsa and any dishes where you want a manageable but noticeable kick. Harvested green or red (red is a touch sweeter), jalapenos once dried and smoked are called chipotle chilis.
The spice level can vary greatly from pepper to pepper, so you may want to test a bite first. Most of the heat is concentrated in the seeds and membranes, so remove them to reduce the fire. The pepper originated in − you guessed it − Mexico.
Over 160 square kilometers of land are still dedicated to the growing of jalapeños in the country. It’s also grown in the United States, particularly the southwestern states of Texas and New Mexico, which of course border Mexico.

Sweet cherry peppers can be a bit spicy, but that’s part of their fun. Mainly they are sweet little nuggets that taste like what they look like: condensed red peppers. They’re tasty raw as a poppy little snack.
They’re also good in salads or pickled. They’ve got a few popular names. Pimentos are also referred to as pimientos, which is Spanish for peppers.
It’s also widely known as the cherry pepper because, well, its shape is much like a large cherry. Some people also say it’s shaped like a heart. These are sweeter than you might expect; sweeter in taste than a bell pepper.
Overall, it’s a more succulent pepper than the bell, and that, along with the mild heat, has given it a lot of popularity in a wide variety of products. Fresh pimientos are harvested late summer to early fall, but most of the harvest is canned or bottled.