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Pepper Picker
Last updated
Quick answer
Bell peppers are sweet, Cubanelle is mild, and pickled hot cherry peppers add tang and heat. The glossary lists bell peppers in green, red, yellow and orange, and hot cherry peppers as red; it does not specify a Cubanelle color.
The sausage is ready. Now pick its company. Start with the peppers already in the site's glossary: sweet bell peppers, mild Cubanelle, or pickled hot cherry peppers for tang and heat. Narrow the list by flavor or by a color the glossary actually names, then open the entry for its cooking notes. No extra heat numbers, no mystery varieties, and no guesses about missing colors. Larry can argue over the pan later; the pepper choice is yours.
3 peppers match.
sweet · green / red / yellow / orange
Bell Pepper
Bell peppers are sweet, thick-walled peppers and the most common choice for sausage and peppers.
Green peppers taste grassier and slightly bitter; red, yellow and orange are riper and sweeter. Many cooks use a mix for color.
Glossary entry →mild · Color unspecified
Cubanelle (Italian Frying Pepper)
Cubanelle is a long, thin-walled, mild pepper often sold as an Italian frying pepper.
Its thin walls soften quickly and blister nicely in the pan, which is why many Italian-American cooks prefer it to bell peppers.
Glossary entry →hot · red
Hot Cherry Pepper
Hot cherry peppers are small, round red peppers, usually sold pickled, that add tang and heat.
Sliced pickled cherry peppers and a splash of their brine are a popular way to brighten sausage and peppers.
Glossary entry →
How it works
Flavor labels and descriptions come from the existing glossary. Color matches include only explicitly named colors. Cubanelle's color is unspecified, so a color filter excludes it. Mild is a separate option because the glossary does not call Cubanelle sweet.
Common questions
Which peppers are in this picker?
Bell peppers, Cubanelle (Italian frying peppers) and hot cherry peppers — the varieties with their own existing entries in the sausage and peppers glossary.
How do bell pepper colors differ?
The glossary says green peppers taste grassier and slightly bitter, while red, yellow and orange are riper and sweeter.
Why isn't Cubanelle shown under a color?
The glossary calls Cubanelle mild and thin-walled but does not specify a color. It appears under all colors only, rather than guessing.
Are there heat numbers?
No. This picker uses only the glossary's sweet, mild and hot descriptions, without adding heat measurements.