How to choose: Look for peppers that are firm, deeply colored and glossy. Peppers that have the straightest sides will be the easiest to peel.
How to store: Keep peppers in the refrigerator, tightly wrapped in a plastic bag.
How to prepare: Roast them on the grill, peel away the charred papery outer skin and you've got the makings of a fall feast. Whip fresh goat cheese with slivered basil and spoon that into the peeled pepper. Or do like they do in Italy's Piedmont and stuff them with a quick mousse made by pureeing good canned tuna and olive oil and stirring in some capers. Or simply toss them with minced garlic, olive oil and sherry vinegar.