I hate Bell Peppers, especially Green ones, how to avoid?

Hi,

I have an enormous aversion to bell peppers, especially Green ones.

What menu items should I avoid? Or How should I ask the sever to make sure what I%26#39;m ordering doesn%26#39;t contain them?

Thanks

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Avoid ratatouille ....

Best would be to carry a little note saying %26quot;je ne peux pas manger de poivrons - ni verts ni rouges %26quot;.

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Simple for me - I don%26#39;t mind the peppers, but I can%26#39;t abide ratatouille - I think it%26#39;s probably the aubergine. I just do without the peppers until I get home.

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Bell peppers aren%26#39;t all that common, to my experience. In salads and things, but they%26#39;re easily identified and removed discreetly from a salad.

They%26#39;re called poivrons (vert, rouge, or jaune, for green, red, or yellow) in French, but other than Ratatouille, I can%26#39;t think offhand of any dish where you%26#39;d run into them that they%26#39;re not specifically mentioned.

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I agree with Sunshine that Poivrons are used very little in French cookery- I am the opposite to you and absolutely adore them but cannot think of a time when I have actually eaten them in a restaurant.

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....%26quot; Poivrons are used very little in French cookery-%26quot;

It depends where you live. they are very widely used in Southern France. Anything called %26#39;à la basquaise%26quot; will have poivrons into it.

Here are some recipes :

linternaute.com/femmes/…poivron.shtml

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Thanks I%26#39;ll write down the verbiage. I got nervous when I read about someone eating a dish covered in green pepper sauce.

Picking them out isn%26#39;t an option as their potent juice/smell will have %26quot;infected%26quot; the dish or salad....belch!

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...%26quot;I got nervous when I read about someone eating a dish covered in green pepper sauce%26quot;

This sounds more likely to have been green %26quot;peppercorn%26quot; sauce. Green peppercorns are not bell peppers but rather the same peppercorns you put in your grinder but picked before they are fully ripe and either dried or pickled in brine.

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%26quot;Poivrons%26quot; is Bell peppers and %26quot;Poivre%26quot; is pepper as in salt %26amp; pepper.

Green pepper sauce = %26quot;sauce au poivre vert%26quot; is made with pepper the spice and not Bell Peppers.

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Green pepper sauce (sauce au poivre vert) is made with unripe pepper (piperacae).

Poivrons verts (green Bell peppers) are solanacae, an entirely different family.

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Please note that in Australia they are called CAPSICUMS