The eye-popping thing about homegrown peppers—beyond the sheer volume—is the vast spectrum of heat and flavor they span.
Glossy, brilliant red skin with sweet flesh that's thicker than bell peppers. They're small—about 3 inches—and flat, but gorgeous
and worth the effort to stuff and roast.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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