Red Bell Pepper with Garlic and Coriander


Preparation info
  • Serves


    as a single vegetable .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

If every green bell pepper were a red bell pepper, I’d be a lot happier. The red pepper is the ripe fruit—clean, sweet, and clear-tasting, with none of the acrid beginnings or gaseous after-effects of the green. “If I were emperor of the universe” (as a friend of mine likes to say), I would make nine and a half out of every ten bell peppers red and save the green bit for an occasional garnish or for someone I didn’t like.

  • This, when I have firm, fresh, and wond