WineLovers Discussion Group

Not that I'm not still the proponent of a bowl of leafy raw greens once a day, I'll always advocate for that. But in household where that's routine, this plate of mixed peppers, hot from the skillet and salted, was a real nice diversion. The green peppers came from H Mart and were merely labeled "sweet green peppers". And indeed they were not hot--just two out of the whole package, and the rest were mild. Not as assertive as the wonderful Spanish Padrone peppers, but better than no skillet pepper ever again. With a Sauvignon blanc, it was a perfect first course, shared in a cuddle on the sofa while watching the evening news.

Something to look for if you have an H Mart near you!

Thats beautiful Jenise and I can taste them right now. We go through a lot of peppers, since I grow them in the summer. Did you know most of them freeze very well?. I pick jalapeños, Serrano, sweet Italian, myriad of others grown every year, and toss them in freezer bags straight from the garden. I have several bags in my freezer now that I use all the time, for scrambled eggs, omelets, soups, Tex-Mex, Mexican dishes, braised meat dishes, and given a quick browning, they are great in salads. We love the beautiful red and orange bells and use them all year long. Great idea you had for a first course, wine and movie! Those beautiful peppers are a power house of nutrition.