I’ve been keen on green peppers lately. We have eaten exactly two so far this season. We have used them in soup and in eggs (twice) and I can’t remember the other thing. In particular, we’ve been cooking them up fast with onions, so they blacken a little and retain a little of their crunchâ€”also, cutting the onions in long strips, with the grain, so to help them retain their structure. There is an austerity and an earthy sharpness to green peppers that I have found recently, in between all the feasting this summer, deeply satisfying.