MMMmmm, can't go wrong
 Mar 30th, 2001
Advantages:
Wow what a flavour
Disadvantages:
Store with care, in the fridge yes . . . but not in a bag, and not for long
Recommendable:
Yes
Detailed rating:
Performance
Ease of use
Value for money
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  HotChef
About me:
Member since:28.03.2001
Reviews:9
Members who trust:5
Review rated by 10 Ciao members on average: helpful 
This review received a counterstatement by a party concerned
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Yet again another shock for the Hot Chef! How can one not comment on the pepper, pimento or capsicum? They're Grreeaat! And oh so versatile ... Tips first ...Methinketh it would be cool to go season by season ...
SPRING - If you've got some early salad veg RIP it apart, chuk it in a bowl and add some freshly sliced peppers, the sweet flavour and crunch texture it a delight (bit of home made salad dressing goes nice too:
1 cup nice oil(herb oil lovely)
1/4 cup vinegar, juice
1/2 lemon,
peel rind off lemon(potato peeler does this great)FINELY slice,
HEAPED t'spoon Dijon mustard (french is cool)
1-2 cloves of garlic, crushed or sliced (if using immediately-crush)
A good smidge of ANY herbs from your garden (rose petals - nice touch)
Salt + pepper
Add all together and ... MIX LIKE MAD
SUMMER - Again great with salads, also you know that salad dressing that you made in the spring!? ... cut your peppers into 1/4's and stick them into it for about an hour or so, then whack'em on the BBQ LIPSMACKIN :¬P
AUTUMN - Get some cooked rice, a bit of left over meat (can be chicken, lamb, beef, pork, seafood, fish, ham, bacon, anything (even sausages!!)). Throw it all in a pan, add some herbs (esp fennel - contrast to the pepper), finely chopped veg, onion, garlic, s+p ... whatever ... enjoy yourself!!(that's what it's all about!) cook it through, pop to one side. Grab your peppers, (now at this point many <~~yawns~~> 'COOKBOOKS' tell you to cut the top off, dont, ... they fall over!) cut them in 1/2 lengthways, pull out the seeds and pith [you takin the pith???]. Fill the pepper 1/2's with you stir-fried rice mix, >>> 10-15 in the oven and WOW!! (tell you what a bit of cheese on top is nice too!)
WINTER - Blow tradition, nothing warms you up better than a good curry, packed full of peppers:
1/2 red, 1/2green, 1/2 yellow peppers
3 d'spoons 'curry paste'(bought OK(Madhur Jaffreys ***)home made better)
1 lge/2med onions (rough chop)
3-4 chopped garlic cloves
2 tins of chopped tinned tomatoes (napolina best***)
Meat/meat substitute and/or veg of choice (guide - 1good chiken breast will do 2 portions)
>>>chop+fry meat>>leave to stand>>fry PEPPERS,veg,onions,garlic etc 2-3 mins>>stir in paste>>fry 2-3 mins>>pour in tomatoes simmer 10-15>>finish with fresh corriander>>SERVE -- MMMmmm! (this recipe's really versatile can add or emmit ingredients as you wish ... BUT DONT LEAVE OUT THE PEPPERS!!) The pepper has a lovely sweet flavour, and can be used in almost any dish (I even pickle them!)from a sweet'n'sour to a vegan bake, and they even give the humble soup or casserole a taste of the Med!
Growability - I must admit I havn't tried as they are so readily available all year round in the shops, but my wife's Dad has grown some Whoppers for me with relative ease. I do appologise if my report is over length (I could go on!! 8¬{ )
Go on give a pepper a good home ... in you tummy!
HOTChef xxx.
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