Romanian rainbow and other light green when unripe pointy peppers. That's where it's at imo in terms of peppers if you want strong flavor (should be picked between ripe and unripe). For ripe Elephant ear types of flat/very pointy peppers (traditionally for paprika powder or grilling and eating with vinegar/garlic).
Now if you prefer to eat them raw and red, then that's where the bell peppers kinda win with their mild sweet flavor and thick flesh.
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