When a recipe says to fry up some peppers, or sometimes Italian peppers, and I know they don't mean bell peppers, what is available in the Bay Area? On occasion I've seen what I think are Hungarian peppers, a long, somewhat delicate yellow. Any help on this appreciated. I shop in a farmer's market in Walnut Creek and occasionally in Berkeley. Haven't thought of Berkeley Bowl (go there several times a month, but hadn't looked for these, but maybe that's the obvious)., In any case, what exactly is meant by that term?