I'm having a not-so-hot year for peppers. They have been very slow in producing. So today I finally picked a green bell pepper to use for dinner. I wanted something to add more pepper but balance out the heat of the jalapeño I was using. I dice up half and toss it into my recipe and pop a strip from the other half into my mouth.
Imagine my surprise when I discovered that this pepper had some HEAT! Still sweet like a bell but with a lovely slow burn. I'm guessing that it crossed with one of the many, many hot peppers we grow every year.
I think our enchiladas will be a little more spicy than intended.