The eye-popping thing about homegrown peppers—beyond the sheer volume—is the vast spectrum of heat and flavor they span.
When young and green, it tastes like a green bell pepper; when red and fully ripe, it's sweet and richer. Hugely popular in
Chicago among Italian-Americans.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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