The three faces of pepper
~ in this article ~
1. The market and the pepper
There is a lady at the market who sells peppers every Saturday. Beside her, three colors always sit together: green, yellow, red. She says it's like a rainbow, just in vegetables. That sentence stayed with us, and we remember it every time we buy peppers.
2. Three colors, three moods
Green pepper is fresh, a bit bitter. Yellow is sweet, summery. Red is the ripest — deep, sweet, almost fruity. The same plant, just a different stage of ripeness.
As red pepper ripens, it loses its bitter note and its vitamin C content increases. Not a variety question — just ripening.
3. How we make it
Our favorite dish is roasted pepper salad. Cut the peppers in half, drizzle with olive oil, and roast in the oven until the skin browns. Then cover, let them steam, peel, and serve with garlic oil, salt and a little balsamic vinegar. Amazing with toast.
- Roasted pepper salad with garlic oil
- Stuffed peppers with rice and cheese
- Pepper cream soup with smoked paprika
- Raw pepper with hummus — quick snack
4. A little quiz
~ try it ~
Just one question.
Which is the ripest pepper?