Legend has it that our taste buds change every seven years, which seems to be a seven year itch of sorts. I mean, I get it. Seven years goes by and you get bored by your regular repertoire of food choices. Maybe you put coconut flakes on your Pinkberry thinking it was white chocolate and you discovered you actually liked them. Or you’ve discovered you can’t eat your pizza anymore without a dash of red pepper. These things happen, people, and we must embrace the change.
One of my most recent taste bud transitions resulted in a love for bell peppers, which is weird to me given that as a child I was once sent to bed for the night after flatly refusing to finish my dinner of stuffed bell peppers. Even as I think about them I am reminded of their crunchy, bitter, sometimes sweet, seedy bodies and I don’t get the same warm and fuzzy feelings that I get when I think of, say, carrots. Who doesn’t like carrots, after all?
If you love bell peppers, this is a super easy recipe that you’ll enjoy….if you don’t love bell peppers, well, just eat around them. And try your luck again in seven years.
8-10 red potatoes
1 tbsp. chopped garlic (jarred is fine)
2 tbsp. extra virgin olive oil
1 red bell pepper, deseeded and diced
Fork potatoes and microwave for about 7 minutes or until they begin to soften.
Remove potatoes from the microwave and carefully dice them into big chunks (they will be hot and steamy, use caution)
Heat oil in a skillet and add garlic, cook for 40 seconds
Add red bell pepper and potatoes to the skillet and cook about 7 minutes, adding additional drizzles of extra virgin olive oil as the skillet begins to dry up (this helps the whole thing not to burn and stick to the skillet)