This pepper is seen in tapas bars in Spain, and perhaps now in your kitchen! Small, slightly blocky and wrinkled peppers are mild, for the most part. Occasionally, you come across a hot one but that is part of the fun! Pick early and often if you are afraid of the heat.
The traditional preparation for these is pan fried in a olive oil until slightly charred and served sprinkled with coarse sea salt. Then, eat everything but the stem!