On Thu, 03 Sep 2009 18:58:52 -0700, Terry Pulliam Burd >
wrote:

-->On Wed, 02 Sep 2009 21:19:40 -0500, fired up random
-->neurons and synapses to opine:
-->
-->>On Wed, 02 Sep 2009 19:06:06 -0700, Terry Pulliam Burd >
-->>wrote:
-->>
-->>-->On Mon, 31 Aug 2009 06:45:58 -0700 (PDT),
-->>-->fired up random neurons and synapses to opine:
-->>-->
-->>-->>On Aug 31, 4:50*am, "Ed Pawlowski" > wrote:
-->>-->
-->>-->>> But the red ones I only taste once. *The green ones I can taste again,
-->>and
-->>-->>> again, and again.
-->>-->>
-->>-->>>
-->>-->>>
-->>-->>Amen, amen, amen! I really don't care for any of them no matter the
-->>-->>color as for me I don't think they add anything to a recipe other than
-->>-->>color.
-->>-->
-->>-->I can't stand those things no matter what color they are - if I want
-->>-->red for color, I'll use pimento. Except in a salad. That's what
-->>-->tomatoes are for :-)
-->>
-->>But pimento is a pepper
-->
-->But it's not a *bell* pepper and pimentos are tasteless. Bell peppers
-->are nasty.
-->
-->Terry "Squeaks" Pulliam Burd

These sweet pimento peppers are also the familiar red stuffing found in
prepared Spanish green olives. The pimento was originally cut into small pieces
and hand stuffed into fresh green olives to complement the strong flavor of the
olive. For ease of production pimento is often pureed and formed with the help
of a natural gum (such as sodium alginate or guar gum) into strips. This allows
the olive stuffing to be completed by a machine and increases the availability
of the olives by lowering their cost of production. However, it also makes the
olives less accessible to consumers with peanut allergies, as those individuals
may have a cross-reaction to guar, an annual legume mostly produced in India.

I think a bell pepper would be acceptable.