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regular grocery stores should have these, and they're not spicy at all. Just regular red bell peppers, and very mild.
Cheaper option - make your own. Take whole fresh red bell peppers and put them in a shallow baking pan, place directly under your oven broiler, and broil until they blacken and blister. You'll have to turn the peppers several times so they roast evenly.
You can also do this over a gas burner if you have a gas stove, and you can even do it over a barbecue grill in the summer. Any high, direct heat that blackens the peppers will work.
When they're black all over (very scary looking - don't worry - they might even catch fire a little bit in places) take away from heat and put in a paper bag for 20-30 minutes until cool. Once cool, just pull the blackened skin off (it will slip right away), remove stem and seeds. Don't worry about little bits of black that remain, just get most of the skin off and discard it.
There you go! If you have kids this is a super fun kitchen project because you get to deliberately burn food and make something that looks like a complete disaster, but turns out to magically taste great. 
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Many years of C-IBS and pain too for past 2 years-
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Actually, 24 oz. of fresh red bell peppers should give you something fairly close to that when roasted - I think! You'll lose the weight of the stems, and a lot of liquid will roast out, but the skins don't weight much of anything. Hmmm...maybe the liquid would really add up to a lot of ounces.
Try starting with 1/3 more weight in fresh peppers than you need roasted. If you wind up with extras, that's okay. You can toss them in a little vinaigrette and they'll keep in the fridge for several days. They're terrific on pizza, or toasted baguettes with a smidge of olive oil and (if you like this sort of thing) a bit of anchovy paste. You can also throw them in soups, other pastas, dips and spreads. Or freeze 'em! They're one of those "specialty" ingredients that is really so simple to have on hand, like capers. They make whatever you add them to taste gourmet-ish with zero extra effort.
Also - if you find you really like them, I think Costco carries big jars. They can be really overpriced in grocery stores.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Many years of C-IBS and pain too for past 2 years-
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Aloe
#30230 - 12/05/03 02:50 PM
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Heather
Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA
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Aloe can be helpful or hurtful - seems to be lots of individual variation here. It tends to cause cramps and diarrhea for some folks. For others, it's helpful for constipation and doesn't cause problems. I've never tried it.
Sorry this ain't too helpful...
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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I'll let you know what happens. I'm going to start w/ 2 ozs of 100% aloe vera juice and add more in a few hours if I don't get any results. I'll be back w/ f/u....wish me luck!
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Many years of C-IBS and pain too for past 2 years-
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Thanks a bunch Heather!!
Yes, my boys would love to see peppers burning in my oven. I hope they don't get any ideas after that. 
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tonight for supper. Believe it or not my husband was excited about the meal. My husband is afraid to try new things, especially from the IBS board. Funny part about it - my kids thought it was tomato sauce, Hee Hee
I chopped up chicken breast instead of ground turkey. Unlike Shell's husband - my husband know the difference between beef and turkey.
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Re: Sooo good!
#295264 - 01/04/07 04:04 PM
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K2
Reged: 01/29/06
Posts: 1191
Loc: Canada
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I just made this tonight, it's so delicious! Great for anyone who loves red peppers. I used to always have roasted red peppers and chicken pizza, and I think this pasta dish will satisfy my cravings!
To get a bit more SF buffer with it, I added mushrooms and ate it with some fresh french bread (as well as the white pasta).
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Kat
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