There is often a Scotch bonnet on the counter when I am cooking a pot of rice and peas or a slow-simmered stew. The question is not always how much heat to add; sometimes it is how to let the pepper be present without making the whole meal a test of endurance. Leaving it whole gives you another option.
Keep the Pepper Intact
Rinse the pepper and add it whole to a simmering pot, taking care not to cut or crush it. The pepper can lend its aroma as the dish cooks, while keeping it intact generally limits how much heat spreads through the food compared with chopping it. The result still depends on the pepper and the dish, so taste thoughtfully rather than assuming every one behaves the same.
Choose Its Place in the Pot
Set it near the edge of the pot where you can spot it later, and avoid stirring so roughly that it breaks apart. If you want more heat, you can decide to pierce or chop a pepper next time; if you want less, remove the whole pepper before serving. That choice lets one pot meet different comfort levels at the same table.
Handle It With Care
Wash your hands after handling the pepper, and avoid touching your eyes or face. If you do cut one, use a clean knife and board, and wash them well afterward. A little care keeps the focus where it belongs: on the meal, the people around it, and the conversation that usually lasts longer than dinner.