No, these do not make up for the complete collapse of the Phillies, but these mini sweet peppers are my favorite new vegetable in the world. They’re mild and sweet, although sometimes the red ones have a hint of delightful heat. I eat a bowl of them every night when I’m making dinner. Their crunch lets me get through the news without throwing things at the television. They’re great for dipping because you can leave them whole. Since all the seeds are at the top near the stem, you just take a bite and throw away the stem end. What could be easier? Here’s a picture of what I’m talking about:
Bell peppers have lots of vitamin C and other antioxidants. I’ve roasted them whole and also halved — they’re terrific. They’re not expensive, and they last a long time in the refrigerator. Enjoy!