It doesn't get any better, or easier, than throwing peppers on the grill. The open fire chars the skin of sweet or chile peppers to a smoky perfection. And that's just one out of hundreds of ways to prepare this versatile vegetable. Capsaicin—the compound that gives chile peppers their heat—occurs mostly in the light-colored ribs (pith) inside the pepper. Contrary to popular belief, the seeds are hot only because they are in contact with the ribs, not because they also contain capsaicin.