Quote:
Originally Posted by zipcode
Not from what I know. Never seen anyone cooking with a bell pepper in eastern europe. The standard for boiling dishes/fried is the light-green to cream peppers mentioned before (yes, for stuffing too) and for things that required grilling or similar is the pointy dark red when ripe types (which are also used for paprika). There's also the flat kind of bell pepper with very thick walls usually used for vinegar storage.
Hm, you are definitely more sensitive to bitterness then the average person then. I like to munch on ripe bell peppers as a fruit, since it's so sweet and slightly tangy.
|
The US isn't exactly ate up with pepper varieties in the store unlike parts of Europe were they have so many types of paprika and so on.
For this reason the dreaded bell pepper finds it's way in many dishes.
Dishes I personally prefer another pepper if I can find it.
I wont even use them in the "holey trinity" when making gumbo.
I use the poblano instead.