use a knife
The best kind of pepper for a layered pasta salad is red bell pepper or green pepper.
When it is red, not green.
green or red
Pepper plants can be red, green, sometimes orange
The fruit
red
Available in Green or Red. Green are milder. Red are hotter. Thin skinned, they are best when used fresh. Similar to a jalapeno, remove seeds and veins for a milder pepper, add seeds and veins and hot, hot, hot. Great in sauces, salsa
That depends on the size and cut of the red pepper. One cup of red pepper strips would weigh less than one cup of red pepper finely diced.
Anthocyanines is the chemical responsible for the red color in the red peppers. The green pepper has stopped producing chlorophyll and instead has strated producing this chemical.
It depends on what kind of pepper it is. If it is a green (bell) pepper (not the jalapeno), not at all. If it is a green (bell) pepper with a small red area (over-ripening), not at all. The above two kinds of Bell Peppers can be eaten raw, put in salads, or stuffed with a ground beef mixture for baked peppers. If it is a fully RED pepper (not a hot pepper) then not really. If it is a hot pepper or a jalopeno then yes. They are very hot. A hot pepper can be green or red.
white or red pepper as well as green pepper
For the same reason tomatoes and cherries do - that is their natural color. What we call "green pepper" in cooking is a pepper picked before it ripens fully, thereby having a slightly more pungent flavor. Any green pepper will turn red if allowed to mature fully on the vine. The red pepper is sweeter and milder tasting than the earlier green stage.