All About: Bell Peppers
Handling Bell Peppers
Substitution
Tips
Bell peppers may be served any number of ways, including raw, lightly cooked alone, as part of a stir-fry, stuffed, or as part of stew. They are used in American, Mexican, Latin American and Chinese cuisines.
The best peppers are plump, have a vibrant color, and have long, fresh-looking green stems. Peppers should look crisp and be firm when they are purchased. Flimsy stems, bruises, or soft spots and cracks are signs of an old pepper.
Handling Bell Peppers
How to Cut
Most recipes for peppers specify "seeds and ribs removed." While traditionally this required a paring knife to cut out the ribs, the following method is like sculpting in relief. You cut away the edible portion, leaving a skeleton of ribs and seeds to discard.
Cut a slice off the bottom of the pepper, so that it will stand firmly on the cutting board. You will see the ribs indenting the contour of the pepper. Holding the cap with your free hand, slice down the natural curvature of the pepper in sections. You will be left with all the pepper and none of the seeds and ribs. You can then chop the flesh, or cut as indicated in the recipe.
How to Peel
Many recipes call for roasted and peeled peppers. To peel peppers, you need to first heat them and then cool them so the skin separates from the flesh. Start by cutting a small slit near the stem end with the tip of your paring knife to make sure the peppers don't explode when they're heated. Follow the steps below:
To heat them: Lower them gently into at least 3 inches of Crisco Oil heated to 375ºF. Fry them until the skin blisters. Turn them with tongs when one side is blistered.
To cool them: Place the peppers in ice water. This stops the cooking action immediately and cools them enough to peel them within a minute. Or, you can wrap the peppers in a plastic bag and allow them to steam. If you use this method it will take 20 minutes or longer before they are cool enough to handle.
To peel them: Pull the skin off, remove the seeds, and rinse the peppers under cold water.
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Substitution
Jarred or canned roasted red peppers or pimiento peppers can be substituted for any pepper that is cooked.
For raw peppers in a salad, substitute celery or carrot for the same crunch.
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Tips
- Reserve the liquid that comes from roasted peppers for the dressing of a salad. It is sweet and has a nicely caramelized taste.
- Peppers are easier to slice if you slice them from the flesh and not the skin side. Place seeded peppers skin side down on your cutting board and then slice them.
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