Another popular chilli pepper is this green one. I'm told it looks like hatch or Anaheim peppers, but never having eaten those, I can't be sure how they compare in taste or heat. They aren't particularly hot (although occasionally one can surprise you) and taste vegetal. The peppers are around 7-8 inches/18-20cm long.
In Chinese, they are usually just labelled 青椒 (Mand: qīng jiāo; Cant: ceng1 ziu1), which just means green peppers. This name is also used for other varieties, especially the dreaded green bell pepper. So, when necessary to be more precise, they are 青尖椒 (Mand: qīng jiān jiāo; Cant: ceng1 zim1 ziu1) , meaning green pointed peppers.
These often feature in two particular ways. First they are sliced and stir fried to make 青椒肉片 (Mand: qīng jiāo ròu piàn; Cant: ceng1 ziu1 juk6 pin3*2) .
The second is to stuff them with seasoned ground pork. Many supermarkets sell them pre-stuffed to save you time.
They are usually fried, but can also be steamed. I sometimes place them on top of the uncooked rice in the rice cooker and proceed as normal. By the time the rice is ready, the peppers are done.
They are often served with this red chilli sauce, but I've also had them with a black vinegar dressing.
