Per Unit. Class 1. Capsicums, or bell peppers, are delicious added to many dishes. Yellow and orange peppers are individual varieties rather than stages between green and red peppers, and both of these were specially bred to be sweet and gentle. Whether raw or cooked, peppers should be cut from top to bottom in large slabs and then the pale inner vertical membranes removed, as these are always bitter. Because they’re good eating when raw, pieces of pepper that are only part cooked add colour, juiciness and crunch to stir-fries when the short heating time will soften them without fully cooking. Otherwise, whether stuffed and roasted, gently fried in olive oil (with garlic, of course) or added to casseroles, fully cooked peppers add reliable flavour, colour and satisfaction.