“The only pepper I cannot abide is a green pepper,” the cookbook author Nigella Lawson once wrote, aptly calling out the fruit’s bitter, undeveloped flavor. “In an emergency,” she recently told me, “I can eat grilled or pan-cooked green bell peppers, as the heat and char give them a more balanced flavor, but they do really still taste underripe to me.” It’s understandable. Next to its older siblings in blazing red, orange and yellow, the green bell pepper has never […]