I wasn’t convinced about this recipe from the Dynise Balcavage’s upcoming cookbook until I made it. There’s something about slow cooked bell peppers that makes a dish special, and as soon as these hit my mouthhole here my initial doubt faded. Zesty and smooth, this is a pasta dish for capsicum fans. Doused with some extra virgin olive oil and with a few pinches of nutritional yeast on top, this made for an easy and filling lunch.
