Daily reminder these all taste identical, and any differences you think you notice are just in your head.
Despite it being my favorite color, green bell pepper is my least favorite, probably because of the dishes I associate it with.
>everything gets mixed together in your stomach anyways so why even try!
Red is very sweet, almost like a fruit. Orange-green have increasingly herbal and peppery flavour. OP's taste buds must be autistic, or more likely he just lives on chicken tendies and can't identify nuanced flavours.
>hating on yellows
greens are still the best though
Yellow and orange kinds are naturally sweeter. I'm fine with any of them. If I am cooking with green ones, then I might add red, orange and yellow for more color but it's a hassle to do unless it's for guests or company.
I don't like any bell pepper. I mean, I'll eat them if they're in something, but if the flavor's too strong or if they're raw I'd prefer not to.
That being said, the most bearable is probably red.
A refined palette might notice a difference but it's so minimal it doesn't even matter
I have shit head customers telling me daily to add peppers to their dish but not the green ones or not the red ones & my eyes roll back in my head like a fucking slot machine
>there's an additional flavor, therefore it's all I can taste
>"complexity" doesn't exist and is only a buzzword used to describe a dish with too many ingredients
didn't think I'd be shigging this early in the morning.