Some people call these roulette peppers - why? Because you might get a hot one! Generally they are not hot, but once in a while...wham!
How to cook?
Heat a little olive oil in a skillet until it is very hot but not smoking.
Add the peppers and toss them frequently until they blister.
A little charring is OK. A lot of charring is not.
It should take 10 to 15 minutes to blister a whole pan of peppers.
When they're done, add a generous sprinkle of sea salt and a big squeeze of fresh lemon. Eat the whole thing. (Except the stem)