From my breakfast eggs to my dinner rice, from salads to chicken karahi (soups and pasta!), bell peppers have been creeping their way into my cooking too much. For the past month, a day has not passed that I haven't had them in one form or another. At any given time I have a superbly-well-replenished stock of bell peppers in my refrigerator's vegetable rack. A carefully halved bell pepper adorns the central shelf of the fridge at all times too, waiting to be sliced/julienned/diced and consumed - the other half I have already eaten. My skill with the knife has improved immensely with all the slicing and dicing and julienning of bell peppers I have been doing recently.
Bell peppers are botanically fruits but are considered to be vegetables by most. They add zest to just about anything but the combination of chicken, cheese and bell peppers can kill with intense savory overload. Boiled, baked, sauted - they make my food look and taste hot. I'm not getting over this love affair any time soon.
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