Have you noticed that, as we say goodbye to summer and welcome fall, the colors in the market have changed? Suddenly I’m seeing peppers everywhere — in every color, shape, and size possible. They remind me of the brilliant colors of fall foliage that are about to appear in many parts of the country — an intense splash of welcome color as we get closer to the end of the harvest season.

There are so many varieties of sweet peppers to explore. The most obvious is the fat, round sweet bell peppers that are no longer just green, but also red, bright orange, yellow and purple-black colors. Sweet bell peppers, which belong to the Capsicum annuum, are part of the nightshade family. They are related to spicy chili peppers and can refer to a wide variety of peppers that range in color, flavor, spiciness, sweetness and fruitiness. They are generally not spicy but prized for their sweetness.

Sweet peppers are extremely healthy: They are low in calories (about 31 calories in one sweet red pepper), and very high in Vitamin C, fiber, potassium and iron. They are considered an antioxidant.

Anaheim peppers are mild green chili peppers that are prized for their crunch and sweetness. They are native to California and can be stuffed or used in the classic Mexican dish, chile rellenos. They can often have a spicy kick, but also a great deal of sweetness.

Banana peppers, also called Hungarian sweets, are yellow-pale green peppers with a generally mild flavor. Their shape resembles a banana (thus the name) and are excellent chopped into rings and used pickled, sauteed, or stuffed.

Bell peppers come in many colors and boast different flavors. (Kathy Gunst/Here & Now)

Bell peppers: It used to be that you only found green bell peppers in markets, but increasingly you can discover bell peppers in bright red, orange, yellow and purple hues. These are sweet, crunchy, colorful and large peppers. They are ideal for stuffing or cutting into salads, sauces or stews. Orange, purple, and yellow peppers tend to be milder than red peppers. Green peppers sometimes have a bitter flavor, while red peppers — the sweetest variety — have a luscious, almost silky texture when roasted or grilled.

Cherry peppers or pimientos: Round, small, red peppers. This variety offers sweetness, but also has a kick of spice. They are great raw or used in pickles.

Cubanelle peppers or Italian frying peppers: These are long, thin greenish peppers that are great used raw, stuffed, pickled or sauteed.

Piquillo peppers, originally from northern Spain, are sweet chili peppers that are excellent when sauteed in olive oil and sprinkled with coarse sea salt. Piquillos can vary from sweet and mild to spicy.

Poblano peppers are green peppers that can be mild or spicy, but always offer a whole lot of flavor. They are the classic pepper for many famed Mexican dishes like chile rellenos.

The following three recipes use a variety of sweet peppers in a sandwich, a pickle, and a beautiful fall salad.

Pickled peppers. (Kathy Gunst/Here & Now)

These peppers have color, texture and a tremendous punch of flavor. I like to use a combination of mild, sweet, and spicy peppers, cored, deseeded and cut into strips or small pieces. It makes a beautiful presentation to alternate colors and types of peppers within the jar, layering red against green against yellow.

Serve the pickled peppers with cheeses, on salads, chopped up and added to mayonnaise or salad dressings, layered on sandwiches, or as a snack.

Makes 1 quart of pickled peppers.

*If you don’t use spicy chili peppers you might want to add a sprinkle of dried red chili flakes.

White beans with roasted peppers and anchovies. (Kathy Gunst/Here & Now)

Roasted red peppers with anchovies are a classic Italian starter. Here it becomes something more of a main course or substantial side dish when served on top of sauteed white beans with garlic and fresh herbs. The anchovies add a delicious salty touch, but if you are anchovy-adverse, feel free to omit. Fresh herbs make all the difference in this dish.

Sausage with peppers and onions. (Kathy Gunst/Here & Now)

This is a classic sandwich seen at Italian festivals and street vendors all over the country. Spicy plump sausages (or sweet ones) are grilled and topped with a combination of sauteed peppers and onions and piled onto a thick hoagie roll. I sauteed several types of peppers and onions with garlic and then splashed them with some red wine vinegar; the acidity of the vinegar wakes up the sweet pepper flavors. The mixture is topped with sauteed sweet and spicy sausages. I like to serve a warm baguette or rolls on the side. This dish is every bit as good without the roll. Dijon-style mustard or spicy grainy mustard served on the side is a must.

Find more ways to use peppers here:

This article was originally published on WBUR.org.

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