Cooking tip #2

Bell peppers are in season folks and they seem to be on special in one of the store ads every week right now...so here's a little info!

Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking. There's also the sweeter varieties like red or yellow.

I've really starting liking bell peppers of all colors so I have learned to grill them. a couple of things make it super easy....

First heat your grill well, get the coals really going, then put the peppers on there and let the side that is touching the grill turn black and bubbly. Keep rotating them until all the sides and even the top and bottom are burned. Put them in a paper lunch sack and roll it closed for about 30 minutes. When you pull them out the burnt skin will just rub right off...

Once the skin is off, slice them open and remove the seeds and cartilage. I like mine in long strips. If you like the "grilled" look you can spray your grilled with a bit of Pam and put them back on but be careful they dry out quickly.

I serve these babies with a little salt sprinkled on them and just about any soft cheese or in salads or as a garnish for Chicken burgers or just eat them off the plate....