Sweet pointed peppers are related to bell peppers. They have an elongated shape, are sweeter than their rounder relatives, and have a thinner skin. If you grill them or bake them in the oven, you can then easily peel the skin off.
Culinary uses:
Sweet pointed peppers can be used just like normal bell peppers and can therefore be eaten raw or cooked. They are available year-round and their thinner skin makes them easier to peel after they have been baked or grilled. Because of their elongated shape, they are often used to make stuffed peppers. And as they are sweeter than other varieties of peppers, they are an excellent choice for spicy dishes as this combination of sweet and spicy provides for a savory taste sensation.
Purchase and storage:
Sweet pointed peppers that are ripe and fresh will have a shiny, firm skin. Avoid buying pointed peppers that have spots that are soft of discolored.
It is best to store these peppers in a cool place, but not necessarily in the vegetable crisper in the refrigerator. Storing them here will cause them to lose some of their flavor (this applies to other types of peppers as well). It is better to store them in a cool place that is protected from the sun.
“Corno di toro” variety:
A common type of pointed pepper is the “corno di toro,” an Italian pepper variety whose name translates to “horn of the bull.” These dark red, thin-skinned peppers have the curved shape of a bull’s horn, are up to 25 cm long, and have an intensely sweet flavor that isn’t at all hot and spicy.
General information about peppers:
From Wikipedia: “Capsicum (/ˈkæpsɪkəm/; also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years. Following the Columbian Exchange, it has become cultivated worldwide, and it has also become a key element in many cuisines. In addition to use as spices and food vegetables, Capsicum species have also been used as medicines and lachrymatory agents.”
Nutrition:
“Peppers are highly nutritious. They have more Vitamin C than an orange, and a typical bell pepper contains more than 100% of the daily recommended value for Vitamin C. They also have relatively high amounts of Vitamin B6. Fresh fruit is 94% water. Dried pepper fruit has a much different nutritional value due to the dehydration and concentration of vitamins and minerals.”
Culinary uses:
“Capsicum fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used, as well. They are suitable for stuffing with fillings such as cheese, meat, or rice.
They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, of which they are often a main ingredient.
They can be preserved in the form of a jam, or by drying, pickling, or freezing. Dried peppers may be reconstituted whole, or processed into flakes or powders. Pickled or marinated peppers are frequently added to sandwiches or salads. Frozen peppers are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces. ...
Paprika is also an important ingredient in rice dishes, and plays a definitive role in squid Galician style (polbo á feira). Chopped chiles are used in fish or lamb dishes such as ajoarriero or chilindrón. Pisto is a vegetarian stew with chilies and zucchini as main ingredients. They can also be added, finely chopped, to gazpacho as a garnish. In some regions, bacon is salted and dusted in paprika for preservation. Cheese can also be rubbed with paprika to lend it flavour and colour. Dried round chiles called ñoras are used for arroz a banda.”
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