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I_HEART_MY_FAM Posts: 1,809
1/22/13 4:16 P

Your'e welcome! :)

SPORTSGUYLANCE SparkPoints: (754)
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Posts: 8
1/22/13 3:39 P

Awesome! Thanks a lot for that advice!

I_HEART_MY_FAM Posts: 1,809
1/22/13 2:35 P

YES, the peppers will get soft so it won't be tough and crunchy when the stuffing is done and ready to come out of oven, if you waited until pepper was done thoroughly your filling would be ruined, so always steam the bell peppers first, then cool before you stuff with mixture and bake. :) Removing the skin would be difficult and take away the best part of pepper while being a huge mess. Without skin after being cooked they will not hold the stuffing without falling apart and then it would be just like adding bell peppers to the rice instead of stuffed peppers. Roasting the peppers is for salsa's and such, not for stuffed bell peppers. So just steam them until softened, not comepletely flimsy and they will cook the rest of the way in oven.

Edited by: I_HEART_MY_FAM at: 1/22/2013 (15:54)
SPORTSGUYLANCE SparkPoints: (754)
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Posts: 8
1/22/13 2:27 P

So steaming them will soften the skin to where it won't be chewy when I bake them?


I_HEART_MY_FAM Posts: 1,809
1/22/13 2:21 P

I would not remove the skin what you need to do is steam the bell peppers before you stuff them, let them cool first before adding mixture. That way you will have soft bell peppers.

SPORTSGUYLANCE SparkPoints: (754)
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1/22/13 2:15 P

Yes of course that makes sense Snow, thanks a lot for the advice!

SNOWJESTER SparkPoints: (29,896)
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1/22/13 2:08 P

Do you mean roasted peppers? That's the only way I know to remove the skin. I use tongs and hold them over the fire until the skin turns black, then put the blackened peppers in a bowl and cover with plastic so they steam. Then when they're cooled, the black skin peals off and it's nice and soft and delicious. Hope that makes sense.

1/22/13 2:03 P

I've done the same thing with tomatoes but peppers are not made the same.

Never heard of peeling a pepper as the skin is part of the roughage your body needs. Good luck.

SPORTSGUYLANCE SparkPoints: (754)
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Posts: 8
1/22/13 1:46 P

I found a good recipe here on Spark People for Dirty Brown Rice and I am planning to make it tonight and then stuff it into bell peppers to bake. I would like to remove the skins form the bell pepper to give it a nice soft texture instead of the chewy texture that cooked bell pepper skin gets. Last summer we canned some fresh tomatoes and to get their skins off you would simply blanch the whole tomato in boiling water for 10-15 seconds and then immediately remove them and dunk them in ice water. After that you could literally slide the entire skin off the tomato in seconds which was very cool! I was wondering if anyone knew if that same procedure would work on a bell pepper and if not what is the easiest way for me to remove the skin from a bell pepper.

Thanks in advance for any help that you all can give me.

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