As a kid I was only exposed to green bell peppers and it was always a large dice in a standard kind of cooking my mom did - spaghetti sauce, Spanish rice, any number of dishes. I strayed from that mix for a while, but over the years I've met other peppers and I've been growing a variety and I now find I add a lot of types of peppers to many of the things I cook (I tend to prefer foods that are complimented by peppers). Green bell is still good for some foods, but my new favorite is the homegrown poblano, with more flavor than the bell and with a little bit of heat.
I love the Hatch chilis (I get the mild ones) and those benefit from being roasted and peeled, but the poblanos don't seem to require that (at least, not the smaller ones I'm getting in my garden).
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