It looks so innocent, but foodies far and wide detest the green bell pepper. One veggie-loving chef has never served a green pepper in her restaurant; Alice Waters of Chez Panisse calls them “a mistake.” The sweeter red version traditionally gets all the love, but some are starting to come around, the New York Times reports. “It brings freshness to the plate,” says one farmer.
The grassy flavor and astringent skin of green peppers makes them an ideal side dish for rich foods including steak, pork, sausages, and grilled fish; they take well to slow grilling or roasting. And don’t forget about other varieties: One Manhattan chef serves deep-fried pimientos de padrón, from Spain, or shishitos, from Asia, neither of which is typically spicy.