The eye-popping thing about homegrown peppers—beyond the sheer volume—is the vast spectrum of heat and flavor they span.
A 9-inch-long sweet pepper that's a snap to prep: It has relatively few seeds, all located by the top stem and easy to slice
right off. This Italian heirloom has thick flesh and tender skin.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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