I never liked spicy foods as a kid. Japanese food tends to be mild and favors an eye-opening wasabi that gives up quickly compared with the lingering habanero.

These days, I regularly enjoy a bowl of Korean stew, slow-roasted peppers and prefer at least a "medium"-level curry. I’m no chili-head, but cayenne is one of the most frequently used spices in my pantry.

Just a teeny bit of spice can bring out the flavors of ingredients in usually salt-only dishes, such as eggs, stir-fry and ramen noodles. A bit of heat can enhance the earthiness in a dark chocolate cupcake. The surprise factor of spicy flavors is a fun way to vary your cooking.

Predictably, my daughter covers her mouth in fear if I mention the word "spicy," even though what she says and what she’ll eat are two different things. When we order at an Indian restaurant, she’s in heaven. She loves our regular bibimbap dinners, and once a smidgen of kochujang is mixed in, there’s nothing to stop her from eating it.

Some people say that kids’ foods should be bland, but all over the world kids are eating hot peppers, curries and kim chee. I give my daughter a taste, then work on building her taste experiences.

Don’t be afraid to introduce your kids to spices. I’m not saying pour Tabasco sauce on everything, but don’t shy away from trying spices on your chicken, a bit of kochujang on your rice or a little minced pepper in your stew.

Add a little and taste as you cook. Throwing spice in blindly can be worse than a bland dish. Well-spiced foods can turn picky eaters into willing eaters.

Here is a recipe for Stuffed, Wrapped, and Roasted Mini Peppers. If you’re making this for kids (or mild taste buds), use miniature sweet colored peppers.

Aren’t sure how much spice you can handle? Carefully scrape out all the seeds and ribs inside the pepper.

The fats from the cheese and the bacon, plus the sweetness of the date, help tone down the spiciness.

Jalapeños grown here can often vary in their level of spiciness. One will be mild, and the next will kick me in the mouth. It’s like roulette.

Stuffed, Wrapped, and Roasted Mini Peppers

12 dates
6 tablespoons feta cheese, divided (substitute with goat cheese or a mix with cream cheese)
12 jalapeños or miniature sweet colored peppers
4 slices of bacon, cut into even thirds
2 to 4 metal skewers, if roasting on the grill (see note)

Remove pits from dates and stuff each one with a heaping teaspoon of feta. It will be overflowing, but pack it as best you can.

Make slit in side of each jalapeño, running length of it but not through the stem. Scrape out seeds and ribs of jalapeño with a spoon, trying not to break it open. If you like peppers extra spicy, leave seeds and ribs.

Stuff jalapeño with stuffed date. Try to push jalapeño closed. Wrap 1/3 slice of bacon around it and skewer through side to pin bacon ends.

Repeat with remaining jalapeños. Stack them snugly to help keep them closed.

Place skewers on "cooler" side of grill to cook in indirectly heat. Cover lid for several minutes. If heat is too high, finish peppers in 350-degree oven.

Or cook entirely in oven on baking sheet at 375 degrees for 20 to 25 minutes. Peppers are done when they are no longer crunchy and are easy to pierce.

Note: Metal skewers are easier to pierce through jalapeños than wooden ones. Skewers are helpful on the grill so peppers don’t fall through grate.

Nutritional information unavailable.

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Mariko Jackson blogs about family and food at www.thelittlefoodie.com.