Nah, I'd just skip the dried chilies if you don't like them; sweet pepper would throw off the balance of flavors. I think their texture would be all wrong, too.

Good question about the name of the recipe. Surprisingly, it's not as hot as you might think from the quantity of pepper. Oh, and I forgot to say: I adore the tingle from Szechuan black pepper, so I always substitute it for some of the regular black pepper. Grains of paradise are also nice to throw into the mix.