The One Veggie You'll Never See Aarón Sánchez Eat

It would be near-impossible to be a fan of foodie TV and not immediately recognize the name Aarón Sánchez. A quick look at his IMDb page shows that beyond his stays on such hit shows as "Chopped," "MasterChef," "The Best Thing I Ever Ate," and "Heat Seekers," he's made more than a hundred guest appearances on other Food Network shows and been featured on numerous national talk shows.

But what many may not realize is that cooking is in Sánchez's blood — he's the son of James Beard Awarded and legendary New Orleans chef and restauranteur Zarela Martinez (via Zarela.com). There can't be that many parent-child chef duos to have received a James Beard Award (via Chef Aarón Sánchez).

With such a heritage, it shouldn't be surprising that Sánchez is more of a chef celebrity than a celebrity chef. Beyond his television appearances, Sánchez is also the chef/owner of Johnny Sánchez in New Orleans and the former owner of NYC's Paladar. But what is surprising is that with Sánchez's broad background in food, he still can't stand one common ingredient. What could it possibly be that completely turns off such an illustrious chef?

In a 2013 Food Network interview, Aarón Sánchez revealed the one ingredient fans will never catch him eating: green bell peppers. Surprisingly, it isn't that he objects to their taste; he doesn't think they have any flavor at all. In his own words, "I like red bell peppers and yellow bell peppers, but green bell peppers just don't taste like much of anything."

Lest you think Sánchez's taste buds are slightly jaded from the spicy dishes that are his usual fare, he's not alone in his distaste for green peppers. Giada De Laurentiis also has an aversion to them. She once told People, "I don't like the flavor or the look. No green peppers will ever be found in any of my recipes."

However, Sánchez, like De Laurentiis, seems to have no issue with yellow, orange, and red bell peppers. That may be because of the difference in the maturity of the fruits. 

Bell peppers are among a host of vegetables that are also considered fruits, per Healthline. Other common foods that blur the line between fruits and veggies include watermelons, tomatoes, okra, and cucumbers.

The only difference between green, yellow, orange, and red bell peppers is how long farmers allow them to stay on the vine. According to the Mississippi State University Extension Service, when bell peppers first appear, they're all green, and their color changes as they mature. Interestingly, beyond shifting colors, the peppers' chemical makeup also changes. Part of the ripening process includes becoming more nutritious and storing more sugars.

Perhaps it's not that Aarón Sánchez and Giada De Laurentiis lack the palates to appreciate the subtleties of different bell peppers. They just have such a refined sense of taste as to know when some ingredients just aren't worth the effort.