[Urbane Guerrilla]

Those look like Scotch-bonnets or Habañeros -- flamin' hot, as Andy Capp might have said.

In the US, bell peppers are the big fleshy ones like your first pic, green, yellow, or orange or red, that you slice up for salads or chop up for pizza. There's a rather zingier variety of these called Mexi-Bells, possessed of a bit more heat. A fairly recent crossbreed.

A sprinkle of chopped cilantro gives a fresh, tingly quality to anything Mexican from tacos to pico de gallo/salsa cruda. It's also an excellent garnish for soup.

Now I wonder how many native Mexicans have that dislike of cilantro.

You'll also run across the name "Chinese Parsley." Still cilantro.

Coriander more often refers to the seeds, around here. Bash 'em up in a coffee grinder as a curry powder ingredient: coriander, green cardamom, cumin, a bit of cayenne, fenugreek, optionally turmeric... grind fresh from the seed whenever possible.

Now what do you suppose is so rocklike about a cantaloupe?