Almost each form of meals has its fanatics and haters, however some are extra divisive than others. Cilantro. Cauliflower. Raisins. Marmite.
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Another that evokes contempt, no less than with some participants of the Voraciously workforce (ahem), is the green bell pepper. I’ve at all times been this kind of believer on this vegetable that it by no means befell to me that individuals wouldn’t love it!
I assume I admire an underdog. Where some other folks see a sour, one-note pepper, I see one thing that’s shiny, vegetal and crisp. Sure, pink bell peppers — which might be vine-ripened green peppers — are extra of a crowd-pleaser with their sweeter taste, however how cliché is that? I’m reminded of the “if you don’t love me at my … then you don’t deserve me at my” web meme. You admire the bell pepper in any respect its levels, awkward or now not.
Green peppers be offering a sharper chunk than their sweeter cousins. Their extra bracing bitterness performs smartly in highly spiced meals, equivalent to fajitas, or wealthy ones, equivalent to pizza. They supplement different acidic meals, including tomatoes and pickles. And, after all, green peppers combine really well with yellow, pink and orange bell peppers for a medley of colours and flavors.
If you actually, completely can’t recover from your disdain for bell peppers, believe swapping in one thing like Anaheim, candy banana or Cubanelle peppers, which strike me as much less assertively “green.” Or take a look at poblanos, if the added warmth appeals to you. And you’ll be able to at all times simply use any other colour bell pepper if it comes all the way down to it.
For fanatics who already include green bell peppers or those that are prepared to offer them any other probability, listed below are some recipes from our archives to try.
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