I know. It’s strange for someone who hates bell peppers to make a chicken and pepper stew. What’s even more strange is how I ended up loving every bite of it! So much in fact that I ate it three days in a row. So to say that I hate bell peppers might be an exaggeration. It’s more of a color issue you see; I don’t mind orange, yellow and red bell peppers (like this terrific red pepper and olive spread I made). But I’ve had a grudge against green ones since I was a little girl. Their slight sour and astringent taste made pizzas, kebabs and some Chinese dishes inedible for me. They were a food nuisance, a misused ingredient (such as a lemon wedge or stalk of curly parsley assumes the role of a garnish) in my life. But regardless of the rift green bell peppers and I have had in the past, their contribution to this chicken stew is nothing but glowing.