People have found all sorts of creative uses for green bell pepper across an array of pan-cultural preparations. You’ll find large chunks of it dominating entrees in cheap Chinese restaurants; lengthy slivers in pasta primavera at Olive Garden and Buca di Beppo; long-simmered squares floating in albondigas soup at your favorite Mexican dive. Among the world’s varied peppers, ranging from the tiny fiery pequins of Mexico to big sweet Hungarian peppers to vibrantly hot thai chilies, green peppers are not my favorite.
From this...
But even the most pedestrian vegetables can have their moment to shine. And so I humbly present the green bell pepper, re-introduced and all dressed up for its ascension to glory. More
skinny girls & mayonnaise 