Capsicum baccatum

Sweet pepper of mild flavor and peculiar shape – also known by many other names, both in English and in Portuguese – it can be eaten fresh in salads, added to pickled vegetables and stews, sautéed and served as side dish, or to replace bell peppers in many preparations. Some recipes feature it as the main ingredient, stuffed with either meat or cheese and baked, drizzled with a little olive oil. The color is a good indicator of its sweetness: as it ripens, bishop’s crown pepper becomes redder and the flavor concentrates, and gets sweeter.