The eye-popping thing about homegrown peppers—beyond the sheer volume—is the vast spectrum of heat and flavor they span.
This sweet bell pepper starts out green and then turns purple-brown as it ripens. Intensely sweet when ripe, it's versatile
enough to eat raw, grill, roast, or sauté into pasta sauce.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
Copyright © 2014
Time Inc. Lifestyle Group.
All Rights Reserved. Use of this site constitutes acceptance of our
Your California Privacy Rights.