Quote:
Originally posted by tmdiva
I'm generally a red pepper person over green, too, but the fajitas is a good suggestion.
One thing is that peppers freeze really well. Cut them into whatever size you're going to be eventually using (strips for fajitas, diced for other recipes) and freeze in recipe-sized increments.
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All good points. I prefer red, too.
Omelettes are another alternative. But, again, you have to eat the pepper.
