Fresh local mini bell peppers, organically grown, a small-format variety of sweet pepper bred for snacking rather than immature versions of standard bells. Bell peppers are the one pepper variety that doesn't produce capsaicin, the compound responsible for heat in chilies, the result of a recessive gene that breeds out spiciness entirely. That makes minis sweet enough to eat raw, straight from the container, with no seeding or slicing required beyond a quick rinse. They also roast well whole on a sheet pan until blistered, or split and stuffed with cheese or grains for a quick appetizer. Tossed whole into a hot skillet with a little oil, they char and soften in just a few minutes, stems intact for easy handling. Pairs well with hummus, feta, olive oil, garlic, and balsamic vinegar.