I second keeping things simple the first time out. Starting with a simple SMaSH (single malt, single hop) beer just to get a feel for the process is a good way to get into things.
If you are dead set on a pepper beer, I have heard that red hot peppers are better for "dry-peppering" with than green ones like jalapenos. Green peppers are reported to give an unpleasant vegetal aroma. If you do a pepper beer, soak the peppers in vodka first overnight to kill any wild yeast and let it soak in secondary tasting daily for desired heat. For a honey wheat, you will probably get more honey flavor using around .5lb of honey malt than actual honey. My Honey Porter used about 1.5lb of honey at flame out and there is barely any honey aroma or flavor.
No yeast, no beer. No beer, no civilization. Therefore, we really have yeast to thank for all our modern-day conveniences and tasty beer
*Member: The HBT Sweaty Fat Guys Cigar club