Called a bell pepper because it is shaped like a bell. A red bell pepper is a green bell pepper that has stayed on the vine about 2 more weeks. As a result it is sweeter than a green bell pepper. To cut it, hold it upright by the stem and make for slices around the pepper like a square. What remains is the core/seeds.

For roasting, leave the bell pepper intact and roast directly over a flame. Put in a bowl covered with plastic wrap or in a Ziploc bag. After it has steamed for 10-15 minutes, remove the charred skin by scraping the charred pepper with the back of a knife.