You don’t need to eat them raw—though I love a good raw crunch. Stuff them with quinoa and cheese? Heaven. Roast them until they’re sweet and charred? That’s a whole new pepper personality.
Toss ’em into soups, stews, or even a breakfast hash. They’re like the friend who shows up to every party, doesn’t cause drama, and makes everything taste a little brighter. Solid.
And here’s a pro tip: don’t throw away the white pith inside the pepper. That’s where some of the vitamin K hangs out. Yeah, it’s a bit bitter, but consider it a tiny nutritional treasure chest. You’re welcome.
