26

Once roasted, rather than immediately plunging into cold water, place the peppers in a container with a tight fitting lid, or a bowl covered with plastic wrap. Let them steam for 15–20 minutes or until they cool. This will help the skins come off more easily.


24

There is a slight carry over with most things you cook. However I think the answer to most "Why is my stir fry not like the restaurant's?" questions, has to do with heat. Their stoves are much, much more powerful. You simply can't get that with a typical home stove. So, the way to get closest at home is to preheat your wok (or your largest flat, not non ...


14

I roast them "fresh" as I need them, but my method scales up easily. I use a gas grill and turn it to high. Set the whole peppers on the grill, and turn them when the skin is black on the hot side. When they're black all over (after maybe 2-3 minutes per side for all 4 sides of the typical ones in my local supermarket), I put them into a large ...


14

Green peppers are green because they are unripe. Unripe fruits and vegetables are naturally more bitter and less sweet than ripe ones. By far the easiest/laziest path is to just use a red pepper. It's essentially the same food, just ripe. Sugar won't really do anything to the bitterness other than mask it. Salt will. Khymos has written that in parts of ...


11

Here are a few things to be wary of when buying peppers: Wrinkled skin -- it's a sign that they're drying out. It should be firm and smooth. Soft areas -- it's a sign that it's starting to rot in areas. It should be firm all over. Fuzz near the stem or blossom end -- you can't always see outward signs of the fuzzy mold, but if you do, it'll be right ...


10

You are not going to find anything outside the chili family that gives quite the same flavor, so substituting flavor-wise is not going to be possible. Note that paprika is a spice ground from particular pepper, so if you are allergic to all capsicum peppers, you don't want to use it. What you can do is build other flavorful combinations which you enjoy and ...


8

Roasting them under the broiler creates a nice even color and flavor.


8

I share your allergy and have for some time. First - I'm very sorry, it's not a fun one to have. Second - there are a lot of spices you can use that give color and flavor without going into the pepper family. I have a recipe for a curry powder you can use: 2 tablespoons whole cumin seeds, toasted 2 tablespoons whole cardamom seeds, toasted 2 tablespoons ...


8

In my culture we make so called ajvar (and it is usable for the whole winter). It is usually made in late summer when red peppers come to season (and are cheapest too). We prefer it home made rather than buying it ready. It is not all about the money :) And we do it big scale operation (whole day or weekend event). This is the recipe with notes: buy "thick" ...


7

Put a flame to the peppers (either on the gas stove or a blowtorch). When it's black, it peels great. The meat will not be cooked. Another way is to put it in the oven until done. When warm they peel great, but of course the meat will be done. Edit: the method described here will be better, still.


7

Bell Peppers have a very fast change from crisp to soft This is why you usually encounter them either raw or fully roasted and peeled. They change quickly. In a stir fry, cook them just a couple minutes and accept the slightly crunchy texture, or cook them through. I find this leads to a sometimes 'rubbery' texture, as the skin will not soften in the same ...


6

Galangal root is a possibility (more info). It's sort of like ginger that's been kicked up a notch on the hot/spicy axis. Chinese, Vietnamese and Thai stores will have it. There's also a powdered form available online. I've never tried that, but maybe it doesn't suffer the same terrible fate as powdered ginger. Prickly ash (Sichuan pepper) and Japanese ...


5

It depends how long you will need to store them. A couple days in the fridge won't effect them much. After three or four days they will start to go limp. In my experience, limp, un-fresh veggies make terrible pickles. I wouldn't freeze them. In general freezing will keep them good for a long time but they will still be a little limp when they are thawed ...


5

Meat, as long as it's fresh, can be frozen without fanfare. Vegetables are another story. Usually they need to be blanched and cooled before freezing (to stop enzymes from causing them to mature past their prime). However, peppers and onions are fine to freeze "as is". I am concerned, though, that you won't like the vegetable quality once they are ...


5

Absolutely. Look to chiles en nogada, or chiles relleno, for a common example of something similar. Poblanos are admittedly a much firmer and more flavorful pepper, but you can definitely stuff bell peppers with the same process. By charring the peppers first - either directly on a flame (e.g. on a gas stove or grill) or under a broiler, you can quickly ...


5

I halve them, smear with oil and roast them cut side down for about 30 - 40 mins at 200 deg, then cover with foil (or put in a plastic bag) to cool. Peel off skin, usually easy, then use straight away or freeze


4

Once you roast your own you will never go back! Mine keep for around 1 month in the fridge. That is not conclusive however! Cost depends on season (when peppers are cheap, it is worth it. When they are out of season, maybe not), and the quality of the olive oil you use. Method - slice them into large, fairly flat pieces - about 4 per pepper. Lay ...


4

Much of the bitterness comes from the skin. The skin can be removed with a peeler, or by roasting the pepper until the skin starts to release.


4

The key is to use a sawing motion with the peeler. Top and tail the pepper, cut it in half or quarters, remove the seeds and pith, then take a peeler (one like this): and start peeling, wiggling the peeler side to side, 'sawing' the skin off the flesh.


4

Red bell peppers freeze really well after being roasted. This is the method I would recommend for you. The problem with freezing first is that it can degrade the peppers (breaks the firm cell walls) and would likely make them more difficult to roast afterwards. If you roast them first, the cooking starts the cell collapse itself and the peppers don't tend ...


4

I'm not sure that this is how the restaurant did it, but perhaps that kind of texture could be achieved by blanching and freezing the pepper pieces, then reheating them in a microwave just prior to adding them to the sauce and serving. Blanching would ensure that they don't taste completely raw, and freezing would make them "mushier" without ruining the ...


4

Add more of the other ingredients Add dairy Add acid Add a sweetener Serve with bland, starchy foods Options 1 and 5 provide a solution which will not alter the flavor of your chili too much. Source of ideas: The Kitchn


4

These recipes seem to be a misunderstanding how stuffed pepper recipes typically work. At least when we are looking at the Balkan tradition, where the dish originated - this answer focuses on it only. If there is by now a changed form in US recipes, it is not included in my use of the word "traditional". Traditionally, stuffed peppers are made with ...


4

If you have a gas cooktop, you can put bell peppers directly on the burner to blister them. You will need to turn them every few minutes but they will blister quickly. Then steam them in a covered bowl until cool. The high heat will generally blister the skin without cooking the flesh. If you don't have a gas cooktop, you can do the same with a gas grill. I ...


3

Peppers are a low acid food, so under home conditions, pressure canning will be required to do so. See for example: NCFHFP recipe for peppers.


3

As a greenhouse operator, I can tell you that the first answer was the correct answer. Green peppers are really peppers that are picked before they are completely ripe. All green peppers, if left on the vine will transition through yellow and end up red. This is why a green pepper is more bitter than yellow, orange or red. Yellow and Orange peppers are ...


3

A quick google brought this: In this case, the brown ones may have been closest to mature or viable. When fully ripe, most peppers seeds are supposed to be brown or tan. not white. In my experience, peppers with brown are just old and withered. They are safe, just not as tasty. Unless the brown thing is mold, in which case they may be poisonous.


3

You can't. If you want a pepper puree, you have to remove the skins mechanically. Else you get a puree with "scales" of skin inside. You also mention making a stew out of the peppers. The skins are normally not removed for a stew, just eaten along. Many people prefer to not add the pepper at the beginning, but only to throw it in for the last 15 minutes, ...


3

Blanch them, drop them into cheesecloth and then give them a quick (5 second) dunk in an ice bath about 15 minutes before you want to serve the curry. Pull them out and pat them dry. The peppers essentially become a garnish that adds to the dish. You can't cook bell peppers from the start in a curry without them separating from the skin and becoming mush (or,...


2

Similar to the response above, with a small amount of peppers you could just make refrigerator pickles and skip canning them. I do this often with onions/shallots - just throw in a jar with vinegar, salt and a bit of sugar (optional) and put it in the fridge. Wait a week and then enjoy. They'll last for weeks like this (haven't tested exactly how long b/c ...


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