Thank Christopher Columbus for erroneously naming this fruit a "pepper." When the explorer encountered capsicum pods on his New World voyages, he mistakenly thought he'd found a new type of black pepper.

RICHARD DREW

Colorful bell peppers are all at their peak

But we also call the hot ones chiles, and the history of that word is more clouded. Best guess: The name is believed to have come from the Nahuatl word tchilli, which means red, according to the UCLA History & Special Sections Louise M. Darling Biomedical Library.

To roast peppers, preheat a gas or electric burner to the hottest setting. Roast peppers until completely charred and black on all sides, about 6 to 8 minutes; turn with tongs. Wrap hot roasted peppers in wet paper towels or seal in a paper bag for 5 minutes. To peel peppers, scrape off charred skin with knife, stiff brush or fingers. Core and seed. Roasted peppers are a great stand-alone dish marinated in balsamic vinegar and olive oil. Slice them into salads or purée them in soups and sauces.

Kim Pierce

SOURCE: Adapted from High-Flavor Low-Fat Vegetarian