Supermarket packs of peppers always include a green one – nasty, bitter things that I only use in minestrone. What else can I do with them?
Mel, Evesham, Worcestershire
This is all too familiar to Luis Gonzalez-Castro, founder of London-based Cuban supper club Cocina Cuca, who “doesn’t love their raw, bitter flavour, either”. That said, green peppers have always featured in his family’s cooking, so Gonzalez-Castro has “learned to appreciate them” – and you can, too, Mel! The road to recovery might start with aji relleno, a favourite of Gonzalez-Castro’s father: “He cuts the tops off a few peppers, gently coats in olive oil, then fills with picadillo [a mix of
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