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    You are in: Home / Community Forums / Cooking Q & A / Blanching sweet bell peppers
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    Blanching sweet bell peppers

    Hudakore
    Wed Jan 02, 2013 7:22 pm
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    I don't like the skin on stuffed bell peppers so I Googled ways to blanch it off. I tried the ole blanch tomatoes technique but after even 3-4 minutes in boiling water and then an ice water dip, they wouldn't even budge. What is the trick to getting the skin off sweet bell peppers, please?
    **Jubes**
    Wed Jan 02, 2013 7:32 pm
    Forum Host
    I roast them in the oven or on the grill till the skins are blackened. Place in a bag and let them steam for a bit. The skins are easy to remove

    Here's a basic recipe
    http://allrecipes.com.au/recipe/949/basic-roasted-capsicums.aspx
    duonyte
    Wed Jan 02, 2013 7:35 pm
    Forum Host
    The only way I know to do it is to put the pepper over a gas flame - burner on a gas stove. Turn the pepper until it's all blackened. Put it into a plastic or paper bag. The steam will finish loosening the skin, I find the blackened skin is easiest to remove under the tap.
    Zeldaz
    Wed Jan 02, 2013 7:59 pm
    Food.com Groupie
    You can also roast them in a dry cast iron pan, or under the broiler, or, as mentioned, on the grill. Don't skip the steaming (about 15 minutes), that's what loosens the skin. I pop them in a big bowl and put a plate on top.
    If you roast a big batch and freeze them in small packages they are much easier to peel after they thaw.


    Last edited by Zeldaz on Wed Jan 02, 2013 8:01 pm, edited 1 time in total
    DEEP
    Wed Jan 02, 2013 8:01 pm
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    First, you cannot blanch pepper skins off, as you've already determined.
    Duonyte's suggestion is right on. I don't use a "proper" recipe for getting the skin off. I just place the peppers on a cookie sheet, and place them in an oven set on "broil". This is overhead oven maximum heat. As the skins blacken and blister, it's time to turn them....do this as often as is necessary. Take the blackened peppers from the oven, place them in a paper bag, fold the top to seal, and let them set for about 10 mins. The skins will simply slide off.
    DrGaellon
    Wed Jan 02, 2013 8:25 pm
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    I agree with everyone else, you can only remove pepper skins by roasting/flaming them. However, they won't be good for stuffing afterwards (at least not for a traditional stuffed pepper), as they will be soft and collapsed.
    duonyte
    Wed Jan 02, 2013 8:34 pm
    Forum Host
    i agree - they won't hold up for stuffed peppers. I prefer to use red, orange or yellow peppers for stuffed peppers. The skin is more tender, to my mind anyway, than the green peppers, they are sweeter, don't get bitter. I very rarely use green bell peppers.
    **Jubes**
    Wed Jan 02, 2013 9:03 pm
    Forum Host
    You could try using one of the "soft-skin" peelers.

    I haven't tried one of these, but one of the reviewers have recommended it for bell peppers

    http://www.amazon.com/Zyliss-30600-Soft-Skin-Peeler/dp/B0018IAH8I
    Chicagoland Chef du Jour
    Thu Jan 03, 2013 8:36 am
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    duonyte wrote:
    i agree - they won't hold up for stuffed peppers. I prefer to use red, orange or yellow peppers for stuffed peppers. The skin is more tender, to my mind anyway, than the green peppers, they are sweeter, don't get bitter. I very rarely use green bell peppers.


    I agree on all counts. I never buy green peppers for the reasons mentioned here.

    I am not fond of the outer skin either. Leave the outer skin in tact and bake your stuffed peppers.
    After baking and once on your plate, slice them in half or quarters.
    Then skim out the meaty part of the pepper w/ the stuffing part, leaving the outer skin behind. It's a bit of a pain, it won't be pretty, but it will work.
    Chicagoland Chef du Jour
    Thu Jan 03, 2013 8:38 am
    Food.com Groupie
    **Jubes** wrote:
    You could try using one of the "soft-skin" peelers.

    I haven't tried one of these, but one of the reviewers have recommended it for bell peppers

    http://www.amazon.com/Zyliss-30600-Soft-Skin-Peeler/dp/B0018IAH8I


    Zyliss peelers are amazing!
    SarasotaCook
    Thu Jan 03, 2013 8:43 am
    Food.com Groupie
    I don't mind the outer skin; but agree with everything said.

    I use the broiler, a few minutes until charred. I use a brown paper bag, it is free clean up. But a bowl with plastic wrap, ziploc bag, anything to let the peppers steam. I just find a brown bag is cheap and easy.

    But, NO, they won't hold up; but you could use them in a deconstructed stuffed pepper casserole. There are many recipe available. Same ingredients, just in a casserole dish rather than in the pepper.

    On the other hand, Red Bells are sweeter and I don't find the skin bitter at all. Really good. I usually make my stuffed peppers with yellow or red.
    I think you would like those.

    Good luck!
    Zeldaz
    Thu Jan 03, 2013 9:05 am
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    You could always stuff zucchini instead!
    SarasotaCook
    Thu Jan 03, 2013 9:09 am
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    http://www.food.com/recipe-finder/all/stuffed-pepper-casserole

    These are some good recipes for the same flavor, just done casserole style.
    Hudakore
    Thu Jan 03, 2013 10:34 am
    Food.com Groupie
    Thank you everyone for all your suggestions. I too, use only the sweet, colored bell peppers...the green ones taste bitter when cooked. A photo is here: Stuffed Peppers With Black Beans

    I have just ordered the soft-skin peeler a couple of you recommended and will see how that works.
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