Combine the flour, yeast and salt in a large mixing bowl. Stir in the water with a wooden spoon, then start to incorporate it using your hands. If the dough is too dry, add a tablespoon of warm water at a time until you have a more pliable dough.
Knead green peppers into the dough on a clean, flat, lightly floured work surface for 10 minutes until the dough is smooth and bouncy. Cover and allow it to rise in a warm place for 1-2 hours until it has doubled in size.
After it has doubled in size, punch it down and then knead for a couple more minutes. Cover and allow it to rise again for 20 minutes. Shape the dough into 2 inch balls and place on an oiled baking tray. Cover again, and allow to rise for 30 minutes in a warm place.
Pre-heat the oven at this point to 190°C.
Make an angled slash about 1 cm deep into the top of each roll.
Bake for 25 minutes until golden, risen and hollow-sounding when tapped on the base. Transfer to wire racks to cool completely.