The pepper is eaten raw or cooked. Raw, it is crunchy and a little sharp; cooked for a long time, it turns soft and sweet. Red and yellow are riper and sweeter than green.
Firm, smooth, shiny, heavy, with a green stem.
Cut it in half from top to bottom, remove the stem, the seeds and the white membranes with your fingers or the tip of the knife. Lay each half flat, skin against the board, to cut it.
Two minutes.
In the fridge, a week. Cut in strips, it freezes raw.
Basque-style chicken: pepper strips that melt with the tomatoes and the onion.
Very easy
Very easy