Bell peppers are a versatile vegetable with many possibilities for cooking.They can either be added to many dishes or the star of the dish.The article covers how to cook with bell peppers.
Step 1: Bell peppers are in season.
They are at their best during the season.Outside of season they have to be imported or grown in a greenhouse, which makes them more expensive, and they are often not as fresh as during the summer.Green peppers are usually available first in the season.Bell peppers are available from July to October in the Northern Hemisphere.The season will last longer if you live in a warm climate.The peak season for bell peppers in the Southern Hemisphere is December to March.The season will last longer if you live in a warm climate.
Step 2: Pick a color.
Bell peppers come in a variety of colors.Red and green are popular, but all types are good for eating.There are slight flavor differences between the different colors, depending on the type of pepper and its source, but the color is mostly a preference.Red peppers can be fully ripe before being picked.
Step 3: When shopping for bell peppers, choose firm and glossy.
The bell pepper needs to be hard and crisp.If you buy a green bell pepper, make sure it's dark and not too light.The peppers that have damp, soft patches have passed their best-by date.If there is decay on the stem, avoid it.There are black spots that show rain damage.If the shriveled ones are a bargain, they can be salvaged for sauces and chutneys, or placed inside dishes where their flavor is desired but their appearance doesn't matter.
Step 4: A good pepper is widely-shaped.
If you are stuffing peppers, choose peppers that are of a decent size.If possible, test to see if they can stand on their own.
Step 5: Store bell peppers well.
The bell peppers should be kept in the fridge.They do not need to be washed.
Step 6: Dry before use.
The bell pepper can be cleaned with a gentle rinse and wipe.
Step 7: Prepare according to the recipe.
The preparation of a bell pepper is dependent on how you plan to use it.The main ways to prepare a bell pepper are diced or cut into small pieces to add to pasta sauces, stew, casseroles, baked meals, ratatouille, etc.Cut into strips or quarters for stir-fries, barbecue mixes and stew.For stuffed peppers, slice in half.The stem should be removed after slicing it into halves.The stem needs to be removed to make room for a stuffed pepper.The bell pepper has a pith and core.When making a whole pepper, the cut end is called a "lid".
Step 8: The seeds should be removed.
The bell pepper seeds should be removed by shaking them out or using your fingers.You will need to remove the seeds from the pepper.
Step 9: If the recipe requires the bell pepper to be removed from the outside, it's a good idea to peel it.
Step 10: Cut the pepper in half.
Skin facing upward, place the pieces on a grill.
Step 11: The pepper quarters can be grilled.
The skin has to burn evenly across the pieces.
Step 12: When ready, remove from the heat.
Remove from the heat using tongs or a fork and transfer into a strong plastic bag.The bag needs to be closed.
Step 13: For a few minutes, put the pieces in the bag.
Remove the tie from the bag.Prepare them for peeling by placing them on a plate or surface.
Step 14: There is a Peel.
The skin comes away with ease.The peeling of the skin can be used in a recipe or dish.
Step 15: The bell pepper has bright colors.
Blanching is the process of removing color from a vegetable.A very quick cook is followed by an ice bath.If you want to clean the bell peppers prior to freezing, you can use this process.
Step 16: The bell peppers should be washed.
Blanching whole or in halves is the way to go.The water should be poured over the ice in the bowl.Place it on the other side of your workspace.The water must be brought to the boil.The blanched peppers will be left to dry on the workspace.The pan has to be large enough for blanched bell peppers.
Step 17: The bell peppers should be placed in the water.
They may need to be pushed down.Allow to cook for three minutes.The rings should only be boiled for 2 minutes.
Step 18: Carefully remove the peppers with tongs.
The ice bath has boiled peppers in it.If the peppers were rings, chill them for two minutes.
Step 19: Place the blanched peppers on the paper towel.
Leave until dry.They can be used as needed once dried.
Step 20: The bell pepper should be washed.
Pull out the seeds, pith and core when you cut the top off.It is a good idea to run cold water through it as if you were rinsing a dish.
Step 21: The bell pepper can be cut into slices or chunks.
If making slices, cut to two finger width.
Step 22: You can choose your roasting method.
Pick one of the three ways to roast the vegetable after you have cleaned and cut it.
Step 23: If you want to do a traditional roast, choose this method.
Step 24: The peppers are on top of a cookie pan.
The oven should be set for 350oF (180CoC).
Step 25: Keep an eye on the pepper pieces as they are put in for 10 to 15 minutes.
Remove when roasted well for your needs.Either add them to a recipe or serve them as they are.
Step 26: If you want to keep the peppers moist, choose this method.
Step 27: If you fill a pan with vegetable oil, it will cover the bottom of the pan.
Put the peppers into the pan with the oil in it.
Step 28: Put a lid on.
The pan will shake when the oil starts to pop.For about 10 minutes, turn off the heat.Put the peppers on the dish you're going to serve them on.
Step 29: Roasting the bell pepper will give you even more flavor.
You should grill the peppers as if you were grilling meat.It is the easiest way to roast bell pepper.
Step 30: Bell peppers have different flavors.
Bell peppers work well with a lot of vegetables.
Step 31: The bell pepper can either be a part of the dish or not.
The quality of the bell pepper, the meal type you'd like to have and even the color of it will all affect this.There are some ideas for enjoying the bell pepper.Small pasta pieces, rice, and other items can be stuffed.It's a good idea to follow recipes until you know which flavors work well.Bell peppers are a classic foundation for ratatouille.You can add slices or small pieces to pasta sauces.A basic sauce can be made with onion, garlic and zucchini.Rounds or slices are placed over pizzas, salads, sandwiches and bruschetta.Add to tabouli.