Hooray, the peppers are here. Still at a limited quantity at the moment, but I am so excited because my wife makes an incredible stuff bell pepper with choice of meat, cellophane noodles, cabbage and black fungus. Add some roasted sweet carmen peppers with shishitos and you have an out of the world flavor. If you get your hands on our cipollini onions, skewer it with zucchini, grape tomatoes, mushroom and throw it on the grill. Enjoy!
