I find myself embracing the green bell pepper more and more these days.
Can't really explain it. But, there's this depth of flavor that it adds to a lot dishes- kind of like a bridge between the green of parseley and fresh herbs, and the earth of broccoli and dark greens. Maybe it's Winter and the cold?
Tonight I made a Spanish torta with cheese, onions, garlic, green pepper, potato, and mushrooms. Had a glass of day 2 Cartagena Sauvignon- which was freaking singing by the way, take note of this producer- and the wine, egg, and pepper went together famously.
It's funny, in wine green bell pepper is considered an unwanted flavor- a flaw. I'm beginning to wonder if that's wrong, or if I'm just getting older...
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