Do you know how the skins separate from the meat of green, red, orange and yellow peppers when cooked? These sweet peppers don’t, which makes them a joy to cook with and to eat. Normally I wouldn’t put peppers in a gravy for that separation reason, but these turned out great. Check out the recipe: SWEET MINI PEPPER GRAVY.
I like them and I’m not alone. Every market I’ve been to carry them now. Use them in any recipe where you’d normally use sweet fresh peppers.