These plump, smokey,rich little beauties are delicious roasted, grilled and sautéed. They are a little finicky to grow but are a true treat when they arrive.
I tossed these peppers in some olive oil and roasted them for 30 mins. at 425. The skins came off easily and I used them for sandwiches, and in our breakfast scramble. They have a smokey and rich flavor.