Yay! A successful conversion! I hate greens. I throw a bit in my spaghetti sauce now and then, but colored bells are in a whole different realm. Sad thing is that they take so long to ripen to final color and they all ripen at once. Best to get a leg up by starting very early under lights so one can get multiple harvests by the time the colder months roll in.

Kevin

Over a baked potato-I'm getting hopelessly addicted now...

I love bell peppers period. but what you are dis scribing sounds irresistibly delicious

Green Bell's are Red Bell's but the food industry sells the Bell pepper green for expediency - takes too long to ripen and ripened Bell peppers don't have as long a shelf life as the unripe green Bell pepper.

I agree - the green are too bitter - not too bad stuffed and baked but for the most part the ripened (red, orange, yellow) are way tastier, especially roasted and stored with olive oil. Fantastic on a sandwich!

Here is a link that might be useful: Roasted Red Peppers

Roasted ripe peppers are the best, especially when done on the grill. Of their myriad uses, one of my favorites is to char and peel them, put them in the food processor and then mix into humus.

I love ripe peppers too. In my area, I can get two or sometimes three full crops of ripe ones. Last year as they ripened, I would take them inside to chop or slice them. Then I spread them on a cookie sheet and put them in the freezer for a few hours. Once they were solid, I scooped them into ziploc bags. I have been enjoying the ultimate convenience all winter. I'm growing several new kinds this year. Spent this morning pricking them out and potting up. Spring is coming.....

I froze some too. Now that I've discovered this treat I'll never be without it.
I can't believe I had never tried one, but passed them by every time. They're a whole different food from the greens.
The hummus sounds like something I'll like too.

just wait till you try the yellow and orange ones as well, you'll be in heaven!

My wife grows red bell peppers. She makes a spaghetti sauce by roasting the peppers and removing the skin and seeds. Then in a blender she places the peppers, an egg yolk, olive oil, and garlic cloves and liquifies it. She places the sauce over hot spaghetti which cooks the yolk. Delicious!