Bell peppers are fruits, even though we think of them as vegetables.
Thanks to Christopher Columbus, the name comes from the unrelated plant which produces peppercorns.
A recessive gene guarantees they don’t have any capsaicin, the compound that makes other pepper varieties spicy and “hot”.
Choose green peppers that have firm, unwrinkled skins. The freshest peppers are somewhat firm, with smooth glossy skin.
Store in a ventilated bag in the crisper section of your refrigerator.
Wash thoroughly and peel if desired. Roast whole peppers in a single layer of a roasting pan after brushing with oil. Roast at 425 for 15-20 minutes stirring occasionally. Remove after flesh is softened and skin is burnt looking.