At the tiny tapas bar Tía Pol in New York City, chef Alex Raij takes liberties with bell peppers, offering a Spanish version of the Italian peperonata and spicy red pepper and walnut dip from Turkey.
When it comes to bell peppers, red rules. Red bell peppers are loaded with vitamin A. They pack more than 10 times as much as yellow bell peppers. And one large red pepper contains all the vitamin C you need in a day, more than twice the vitamin C of a green bell pepper and about as much as two and a half grapefruit.
The recipes are from Tía Pol, 205 10th Ave., New York City; 212-675-8805.