Like standard American peppers, you'll see them in a range of colors. Cubanelles , a specialty of the Caribbean and Cuba, are 4 to 6 inches long. They're mild tasting and delicious fried up for a po' boy, Philly cheese steak, or traditional Cuban sandwich to fill with onions and slow-roasted pork. You can also pickle them or slice them for crispy baked or fried rings. Green early in the season but deep yellow or red when fully ripe, they have crispy, very sweet flesh that's perfect for slow saut ing in fruity olive oil with a little garlic and fresh herbs.
Pimientos are classic, thick-walled sweet peppers worth seeking out.
They're either heart shaped or look like ribbed, flattened globes. They're rich bright crimson or yellow and have thick, sweet, crunchy flesh. I love to eat pimientos fresh, just like an apple. Sweet banana wax peppers are mild tasting and crisp, with thinner walls than American bell peppers. Delicata, pumpkin, and butternut squash for stuffing and baking, for soups, or simply for cutting into chunks and roasting.