Before cooking, cut the pepper in half and remove the core, seeds and white membrane, then slice or chop as desired. Raw peppers make a crunchy sweet addition to salad recipes
. They can also be roasted or grilled, both of which intensify, sweeten and soften the flesh. Grill or roast until the skins have blackened, then place in a plastic bag; once the peppers have cooled, the skins will then slip off easily. Slice cooked peppers and marinade in olive oil and seasoning to serve in salads or pasta sauce or turn into a purée. Peppers are also typically used in ratatouille, and whole peppers can be stuffed with minced meat, rice or couscous.