The most common pepper used in Turkish cooking is called "sivri biber". It has a long shape and is usually spicy hot. It is perfect for grilling, frying, or using in stews. Another common pepper that I use for Turkish recipes is called "carliston". It is a mild pepper with a lime green color. They can grow the size about 20 cm long and 4 cm wide. They are perfect for deep frying and serving with yogurt or for salads! And lastly, "dolmalik biber" with a rich smoky-sweet flavor and thin skin which makes them more pleasant to eat. These small green bell peppers are ideal for stuffing.