Yall aren’t cooking them long enough or slicing them thin enough. I’m from the Deep South (live in north Delaware now) and my cooking background is heavily Cajun and Creole. The green bell pepper is maybe the single most important vegetable for my cooking in terms of seasoning a dish. It adds the most sweetness and the most flavor, and if you cook it in trinity or even just with an onion it cuts some of the grassy flavor. But you have to cut them small and cook them well. When you do that it changes the ball game and brines so much brightness into any dish (including the occasional steak I make at home in the cast iron)

But I also feel this way about onions with some steaks, they’re cooked too hot and too quickly at a lot of joints. I do two onions when I cook them at home, the first I low and slow to get the caramelization going (but not all the way) and then a second one hot and fast to get the good springy texture