October 18, 2024
As a kid, I just couldn’t stomach cooked green bell peppers, even those stuffed with ground beef and my grandmother’s homemade tomato sauce. I knew they were healthy and came from our back yard garden. And it went without saying that they were good for me—filled with antioxidants and packed with vitamins. It didn’t matter, my immature palate couldn’t handle the intense taste and aroma.