Bell Pepper Seeds

So, all my life I've been chopping out the pith (the white part) and the seeds from my bell peppers before I eat or cook them.

Today, I'm looking at them and all of a sudden I'm thinking: why do I do that? I realize that this is simply habit rather than a knowledge of the inner workings of bell peppers. So I start to investigate.

Another recipe yoinked from my buffalo blog.

Roasted Bell-Pepper Sauce

Simple sauce, relatively cheap, and easy to make. Also involves food items that are frequently in season at the same time, so that’s a plus!  This sauce is GF, CF…a lot of F’s, really. It’s not nightshade free, however, and a lot of sulfite sensitive folks can't tolerate garlic, so leave that out if it's a problem. Still tastes great!

Stuffed Poblano Chiles

I want to be ordered about my recipes, but I've realized that if I want to have the best chance at success, I'd better go with my strengths. Order is not one of them. I throw things together, and even when I'm researching, I do best when I have a pile of things and tumble them about.

So, new format for the recipes. These are mostly for me anyway, right?

How-to: Roasted peppers

Time: 1 hour...maybe. It takes me a few hours, but it's greatly dependent on amounts.


Ingredients:
bell peppers or chile peppers (allergic folks, check on waxes and coatings)
(optional) oil with a flavor that won't clash with the peppers