I love salads and enjoy many vegetables raw, but not red pepper. Cooking really seems necessary to bring out the flavour and sweetness, especially roasting in oil, or grilling until the skin is blackened and then peeling once cool, or used to add flavour and texture to ratatouille. Apparently they are healthy too, containing good doses of vitamin C.
A raw pepper is interesting to look at and draw though, with its rounded ridged shape, so shiny skin which catches the light, and tough stalk.
