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Bell peppers mildly bring it mild this pepper season

Chopped and seeded: a sweet, red bell pepper
Chopped and seeded: a sweet, red bell pepper

Is pepper season, yet? It’s always pepper season for Houston’s food connoisseurs, as well as to those ‘sweet’ texture lovers. Since, the days of old (not too old—Columbus days) peppers have been a challenge-delight. Those ‘simulated’ yum-yums taste pleasingly fresh and fabulous as an intriguing ingredient of a well-oriented recipe find. Chefs and young ones share the norm--an exquisite reaction to reach out to the pepper and use it in the most fathomable method of consumption.


As a fleshy favorite, bell peppers are used in a wide variety of cultural dishes. Most popularly, bell peppers tend to spread across the Northern parts of Africa, Indian cultures, as well as in the Mediterranean and Chinese regions of the world. In relation, America--the assumed neighbor of the originators of the pepper--does also tend to delve in the justices of the bell pepper, as a result of the consistent intertwining among those particular entrée regimes of courses.

As featured, the bell pepper is a colorful vegetable; the flavors adjust with age, too. It begins as a green pepper with a sharp taste; and as this [fruity] vegetable ripens, the carotenoid pigments cause peppers to become sweeter along with the hue of [purple; white; and brown] yellow, orange, and then red. Additionally, these types of peppers are known to be filled with vitamin C, while tingling the taste-buds with their fruity flavor.

With that said, good thing for delicious summer-time recipes that are abundant in barbeque; breakfast and brunches; lunch; and dinner entrees. Advice: try to stay away from the pepper midnight snack (except for the day-sleepers). So-be sure to pump your fist, after each bite, if you dare. Invite companions and guests; or anticipate self-indulgement (supervision required).