# What can liven up my food the way bell peppers do, without being bell peppers? **URL:** \ **Category:** Cafe Society\ **Created:** [January 24, 2018, 7:14pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396 "2018-01-24T19:14:53Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [January 26, 2018, 7:54pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/21 "2018-01-26T19:54:18Z")
I do not like bell peppers, though I like other peppers, so I hear what your housemates are singing. My suggestion? MSG. It livens up savory dishes beautifully. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [January 28, 2018, 5:01pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/22 "2018-01-28T17:01:55Z")
Why couldn’t you cook some chopped up peppers - sauteed, steamed, roasted - some day when the delicate noses are out of the house? Cook an onion, too, to disguise the horrid stench, and open up the windows. Then bag them up and freeze them. That way, you’ll have cooked peppers on hand to put in your own portion. Yes, I know that’s not what anyone wants to hear, and other ‘liven it up’ suggestions are requested. But that’s what I would do. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [January 28, 2018, 5:32pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/23 "2018-01-28T17:32:42Z")
> [@jerez](#): > > Not enough info yet for a thread, but you might consider using garlic, olives, bacon, radishes, grapes and/or chili peppers. I should think that anyone who has such a problem with bell peppers would have the same problem with chilis. Bell peppers are basically chilis without the capsaicin. ---
**Author:** ![jerez](https://avatars.discourse-cdn.com/v4/letter/j/c68b51/32.png) [@jerez](https://boards.straightdope.com/u/jerez)\ **Post date:** [January 28, 2018, 7:14pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/24 "2018-01-28T19:14:32Z")
> [@Acsenray](#): > > I should think that anyone who has such a problem with bell peppers would have the same problem with chilis. Bell peppers are basically chilis without the capsaicin. True, and my suggestions have more to do with perking up a recipe than with substituting green pepper, but I was thinking pickled non-spicy chilis. I’ve been enjoying them in recent weeks with different kinds of stewed beans. Served very cold, they’re uniquely refreshing, just when you get a little tired of plowing through a big ol’ plate of red beans or lentils, for example. I can’t really handle the heat of regular chilis, but the non-spicy kind are a delight. ---
**Author:** ![k9bfriender](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/k9bfriender/32/3283_2.png) [@k9bfriender](https://boards.straightdope.com/u/k9bfriender)\ **Post date:** [January 28, 2018, 8:53pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/25 "2018-01-28T20:53:28Z")
Something that may be a bit fun could be bamboo shoots. They have a similar texture to peppers (kinda), and don’t carry much flavor by themselves. Soak them in some vinaigrette for a bit before adding them, maybe chop them into thinner slices. Or just make a snack. I’ll open up a can, sprinkle some garlic powder over top, then pour in teriyaki sauce to dissolve the garlic and soak the shoots. Let it sit that way for 15- 20 minutes, then eat raw, maybe with a bit of wasabi to dip in. ---
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [January 28, 2018, 9:26pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/26 "2018-01-28T21:26:03Z")
> [@Acsenray](#): > > I should think that anyone who has such a problem with bell peppers would have the same problem with chilis. Bell peppers are basically chilis without the capsaicin. I like other forms of peppers, but not bell peppers. They taste like good peppers gone bad to me. ---
**Author:** ![Wendell\_Wagner](https://avatars.discourse-cdn.com/v4/letter/w/8491ac/32.png) [@Wendell\_Wagner](https://boards.straightdope.com/u/Wendell_Wagner)\ **Post date:** [January 28, 2018, 9:41pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/27 "2018-01-28T21:41:13Z")
Have you ever tried peppadews? They’re a sweet, slightly spicy kind of pepper. Perhaps they might be acceptable to your household: > **[Peppadew](https://en.wikipedia.org/wiki/Peppadew)** > > Peppadew is a trademarked brand name of South African food company Peppadew International (Pty) Ltd. for a pickled version of the Juanita pepper. Peppadew International produces and markets a variety of food products under the Peppadew brand, including jalapeño peppers, Goldew peppers, pickled onions, hot sauces, pasta sauces and relishes, but is best known for its sweet piquanté pepper (a cultivar of Capsicum baccatum) grown in the Limpopo province of South Africa. > Peppadew International and ... ---
**Author:** ![Kamino\_Neko](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kamino_neko/32/34_2.png) [@Kamino\_Neko](https://boards.straightdope.com/u/Kamino_Neko)\ **Post date:** [January 28, 2018, 9:54pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/28 "2018-01-28T21:54:09Z")
> [@Acsenray](#): > > I should think that anyone who has such a problem with bell peppers would have the same problem with chilis. Bell peppers are just crunchy grass clippings. Other peppers add heat, and many have less grassy flavour. So, no, not liking bells doesn’t suggest not liking other peppers. ---
**Author:** ![CelticKnot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/celticknot/32/3392_2.png) [@CelticKnot](https://boards.straightdope.com/u/CelticKnot)\ **Post date:** [January 28, 2018, 10:54pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/29 "2018-01-28T22:54:21Z")
> [@Acsenray](#): > > I should think that anyone who has such a problem with bell peppers would have the same problem with chilis. Bell peppers are basically chilis without the capsaicin. I love green chilies, but I loathe bell peppers. Any color. I don’t like the smell, and they cause terrible heartburn and upset stomach. Green Chilies don’t. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 29, 2018, 12:35am UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/30 "2018-01-29T00:35:46Z")
> [@Acsenray](#): > > I should think that anyone who has such a problem with bell peppers would have the same problem with chilis. Bell peppers are basically chilis without the capsaicin. I love both, but this is not at all my experience with folks who don’t like bells (and there’s a _lot_ out there.) ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [January 29, 2018, 7:27am UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/31 "2018-01-29T07:27:46Z")
If no-one will eat the peppered food the OP makes except the OP, they can make their own damn food, is my take. ---
**Author:** ![foolsguinea](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foolsguinea/32/14751_2.png) [@foolsguinea](https://boards.straightdope.com/u/foolsguinea)\ **Post date:** [January 29, 2018, 8:34am UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/32 "2018-01-29T08:34:51Z")
Water chestnuts? Radishes (sparingly!)? Some other kind of chile? ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [January 29, 2018, 4:29pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/33 "2018-01-29T16:29:48Z")
I see jars of all kinds of marinated vegetables, including roasted red and yellow bell peppers, artichokes, eggplant, etc. in the ‘Italian’ aisle. How about those? ---
**Author:** ![awldune](https://avatars.discourse-cdn.com/v4/letter/a/c77e96/32.png) [@awldune](https://boards.straightdope.com/u/awldune)\ **Post date:** [January 29, 2018, 6:07pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/34 "2018-01-29T18:07:36Z")
Of possible interest: > **[The Chemistry of Bell Peppers – Colour and Aroma](http://www.compoundchem.com/2016/07/05/bell-peppers/)** > > Bell peppers come in a range of hues, from fresh greens to vibrant reds. Chemical pigments are behind these, but what changes to cause peppers to travel... > [@](#): > > In green peppers, a significant contributor to aroma is 2-methoxy-3-isobutylpyrazine, more commonly referred to as ‘bell pepper pyrazine’. This compound, as the name suggests, has an smell that is very characteristic of green peppers. It has an incredibly low odour threshold, meaning that its smell can be detected below the part per trillion level. I have always hated green peppers, and many foods are ruined by them even if I pick them out. OTOH, I enjoy red peppers and green chiles. In red peppers, the distinctive chemical compounds have largely broken down during ripening. ---
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [January 29, 2018, 6:42pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/35 "2018-01-29T18:42:36Z")
> [@awldune](#): > > Of possible interest: > > [http://www.compoundchem.com/2016/07/05/bell-peppers/](http://www.compoundchem.com/2016/07/05/bell-peppers/) > I have always hated green peppers, and many foods are ruined by them even if I pick them out. OTOH, I enjoy red peppers and green chiles. In red peppers, the distinctive chemical compounds have largely broken down during ripening. That’s good to know, that there’s something distinctive about green bell peppers that makes them taste/smell so off to me. ---
**Author:** ![scr4](https://avatars.discourse-cdn.com/v4/letter/s/59ef9b/32.png) [@scr4](https://boards.straightdope.com/u/scr4)\ **Post date:** [January 29, 2018, 6:49pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/36 "2018-01-29T18:49:29Z")
Other possible solutions: 1. Use red peppers (which aren’t as obvious as green peppers), chop them so small that your family won’t notice. 2. Divide the food into 2 batches, add peppers to your serving. ---
**Author:** ![PaperBlob](https://avatars.discourse-cdn.com/v4/letter/p/58956e/32.png) [@PaperBlob](https://boards.straightdope.com/u/PaperBlob)\ **Post date:** [January 29, 2018, 9:40pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/37 "2018-01-29T21:40:49Z")
> [@CairoCarol](#): > > Unless **biometrick** is right\*, these sound like pretty picky eaters. So anything you do to liven up the food might be met with less than enthusiasm. Um, no. Hating the taste of bell peppers does not make one a picky eater! What in the OP leads you to say that? I don’t have many deal breakers when it comes to food, but bell peppers just happen to be one of them. I love onions, garlic, and all manner of spicy, pungent food, including hot peppers and cilantro (which many people hate). In my experience, I am far from alone in this. I like the suggestion of cooking up some peppers separately and then adding them to your portion. If you’re doing the cooking, the people who don’t like the smell can suck it up and let you have your peppers. 🙂 ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [January 29, 2018, 10:20pm UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/38 "2018-01-29T22:20:47Z")
I don’t like bell peppers but find [sweet mini-peppers](http://food.fnr.sndimg.com/content/dam/images/food/fullset/2016/1/12/0/FN_Alpers-Sweet-Pepper-Opener_s4x3.jpg.rend.hgtvcom.966.725.suffix/1452619650980.jpeg) acceptable. Especially in very small pieces. ---
**Author:** ![The\_King\_of\_Soup](https://avatars.discourse-cdn.com/v4/letter/t/a87d85/32.png) [@The\_King\_of\_Soup](https://boards.straightdope.com/u/The_King_of_Soup)\ **Post date:** [January 30, 2018, 3:23am UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/39 "2018-01-30T03:23:00Z")
Green bell peppers are basically nutritious, fibrous, almost-flavorless vegetables, to which nobody is allergic, and which nobody objects to unless they’ve learned that behavior. Cook your sauce. Begin with at least 4 large onions, 2-3 green bell peppers, a head of garlic, peeled\*, a couple stalks of celery, a medium-sized minced carrot (unless you don’t mind adding a spoonful of sugar later), and finely-chopped mushrooms cooking slowly in olive oil. Use enough vegetables to fill the pot plus a little. Stir slowly enough to let them brown but not burn. This can take a couple of hours, because you’re not adding salt yet. When all this is reduced to a thick brown paste 1/5 or less of its original volume, add black pepper, 1-3 tablespoons of lemon or lime juice or apple cider vinegar (I tend to like less acid as I get older), 1 tablespoon of sugar (if you didn’t add the carrot), and your choice of oregano, basil, parsley, tarragon, or some combination thereof. Add a cup of wine, red or white, and a cup of stock, chicken or beef, and a cup of water, or (again) some combination thereof. Reduce by about half. Then. Use your stick blender (sorry-forgot to tell you to buy one, but I guess you could let it cool a little and use a blender or food processor)) and turn it all into a slurry in which neither green peppers, onions, nor anything else is recognizable to finicky people. Having done this, add your preferred combination of tomatoes, tomato paste, canned crushed tomatoes, and cook until it’s about halfway to your desired thickness. Then taste it, and add salt and red pepper a tsp at a time until you like it. If you want meat, cook it separately. \*If you peel the garlic, then boil it for 10 minutes, then mash/stir it into a paste, it’s mellower and easier to use. ---
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [January 30, 2018, 3:24am UTC](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396/40 "2018-01-30T03:24:43Z")
> [@The\_King\_of\_Soup](#): > > Green bell peppers are basically nutritious, fibrous, almost-flavorless vegetables, to which nobody is allergic, and which nobody objects to unless they’ve learned that behavior. It’s times like this when I wonder why I even bother with this board. [Previous page](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396.md?page=1) [Next page](https://boards.straightdope.com/t/what-can-liven-up-my-food-the-way-bell-peppers-do-without-being-bell-peppers/807396.md?page=3)