To Clean: Cut off tops of green peppers; discard tops. Remove stem, white membrane, and all seeds, as the seeds can be as hot as those of chile peppers. Wash and cut as directed in recipe.
To Parboil: Place whole peppers in a saucepan of boiling salted water; cook 5 minutes. Invert on rack to drain.
To Smother: Cut green peppers into 1-inch strips. Melt butter in a large skillet over low heat; add peppers, salt, and pepper. Cover and cook 15 minutes or until tender, turning once. Serve immediately.
Other Cooking Methods: Deep-fry; stuff and bake.
Serving Suggestions: Green peppers may be served with: Butter Sauce, Cheese Sauce, Dill Sauce, Fresh Tomato Sauce, Lemon-Butter Sauce, or any sour cream sauce. Peppers may also be sliced or chopped and served raw in salads.