I cant resist a dish with bell peppers.
There are never green bell peppers in the multipacks!
Is my memory correct?
Or is this a strange grocery storeMandela Effect?
I decided to do some research.
How are green peppers different from the other colors?
The most important difference is cost.
Green peppers arent as sweet, either.
They tend to have a green, grassy flavor with a slightly bitter aftertaste.
Why arent there green peppers in multipacks?
You used to be able to find green peppers in three-packs.
But shoppers didnt think that buying a three-pack with a green pepper was a good deal.
Now most grocery stores stock multipacks with only red, yellow and orange bell peppers.
Some stores do still have the stoplight pepper multipacks.
Itll likely save you money in the long run.
Which peppers are best for cooking?
It depends on the dish.
The flavor of green bell peppers is less sweet, so use them in recipes that need some bite.
Save the sweeter red, yellow and orange bell peppers forsnack boardsand colorful salads.
you’re free to add foods like olives, beets or potatoes.
It’s one of the bell pepper recipes I make on repeat.
These sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings.
These tangy sausages with their pepper and onion topping will go quickly.
Better make a double batch!
It’s a great use of fresh herbs and veggies from your own garden or the farmers market.
I’m sure you’ll be hooked on it after one bite, too.
Jennifer Unsell, Vance, AlabamaGo to RecipeRainbow Pepper AppetizersBell pepper recipes are perfect for appetizer.
They’re colorful and crunchy.
Top as you like to add healthy color and extra flavor.
Taste of HomeTest KitchenGo to RecipeAndouille-Stuffed PeppersGreen peppers in Cajun dishes inspired this recipe.
For a healthy choice instead of andouille, substitute chicken sausage, cubed chicken or other protein.
It’s one of the bell pepper recipes we make all summer.
I also like to make them as a zippy side for lunch or dinner at home.
The easy pepper medley is a snap to saute on the stovetop.
I developed this recipe for my husband and me.
I wanted it to be a healthier version of all the cream-based soups out there.
After a bit of trial and error, this is the keeper.
The ease of preparation and slow-cooker convenience make this a go-to meal for busy weeknights.
It’s just right for brunch, lunch or a light supper.
Loosen the nutritious zucchini crust from the pan with a metal spatula.
The seasoned, roasted peppers and cauliflower are just right with nearly any main course.
I highly recommend accompanying it with some freshly baked bread.
We like to have marinara sauce on hand for dipping.
This is one of my very favorites, and everyone I serve it to loves it as well.
Since it cooks right with the pasta, you could multitask.
Before you know it, dinner is served.
She likes to help mix the ingredients and make meals with me.
They’re fantastic at dinner or as an appetizer.
It’s one of the few ways I can get my husband to eat veggies.
Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash.
you’re able to also replace the rice with barley, couscous or even orzo.
Jennifer Zimmerman, Avondale, Arizona.
Its a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread.
I think this salad did the trick!
It’s hearty, earthy, sweet and loaded with nothing but good stuff.
Cheesy and rich, the warm, classic breakfast dish is sure to c’mon!
We add red and green peppers and use the stovetop instead of the oven.
Cumin and cayenne add mild south-of-the-border spice.
If you like food zippy, add the jalapeno seeds.
Cubes of marinated steak are skewered with shrimp and veggies, then grilled.
For picnics, I assemble the kabobs at home and carry them in a large container.
This one has become one of my favorites.
I hope your family enjoys it as much as mine does!
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