Jetstar, disregard my cooking advice, I wasn't thinking clearly and assumed you had green peppers but obviously your photo showed red ones, sorry. If the skins and seeds become hard as zipcode states, then you probably should not eat them whole.
I only let them become red when collecting seeds; they are great eating green as they are very tender.
I find the pepper closest in taste to a shishi is the Friariello (sp?) pepper; they are larger too. This year I tried a hybrid from Japan called Shishipi, it is a cross of shishi and the Japanese "bell" pepper that really isn't like our bell peppers here. They were good but next year I will grow them side by side w/ the shishis and Friariellos to compare. The seed cost of the hybrid may not be worth it in the future.
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