The name of these peppers derives from their distinctive yellow color and long pointy shape, though they can reach lovely orange and red hues if left to ripen long enough. Regardless of the color you eat them at, these peppers are crisp, tangy and sweet, not spicy, like some think. In fact, though they are a member of the chili family, they are five times milder than the mildest jalapeño pepper. So, no sweat. Because they have very hearty walls, they’re well-suited to both pickling and stuffing. Pickled, they go great on pizza, in salads, and on sandwiches. Or stuff them with ground meat and bread crumbs or seasoned rice and cheese for a delicious meal.