Many recipes and dishes call for skinless peppers, and with good reason. On the one hand, vegetables without hard skin are softer and sweeter in taste, on the other hand, they are much more digestible. Whether raw, cooked or roasted – peppers with their skins are easy to use in the kitchen. For example, it is easier to puree vegetables without their skins in order to process pestos, soups and thin sauces in which the skin would only get in the way when you taste them. It is also advisable to prepare peppers without the skin for serving antipasti and for pickles. In this way, it can better absorb the spices, oils and aromas and develop its full flavor. If you clean the peppers and want to process them further depending on the recipe, you can use the following methods.
- Roast the peppers on the grill or in the oven
- Cook the peppers in the microwave
- Blanch the peppers in hot water
- Peppers are steamed
- Remove the skin from the pepper with the vegetable peeler
Method 1: Bake or fry the peppers
Grilling or roasting in the oven gives the paprika a nice smoky, roasted flavor. This goes well with antipasti and is typical of peppery sauces such as ajvar. One option is to grate washed, whole peppers, turning them regularly, until the skin turns black. Don’t worry, the meat underneath will not burn, but will become pleasantly soft and sweet. Remove the grilled peppers from the grill and leave covered with a damp cloth for about 15 minutes. Now the burnt skin can be easily removed with your fingers or a kitchen knife.
Peppers can also be roasted to remove their skins at 200 degrees Celsius in a convection oven. Cook the vegetables until the desired temperature is reached: It is best to halve or quarter the washed peppers and remove the core. Place the inside of the peppers on a baking sheet lined with baking paper and brush with a little oil. Then insert the tray into the oven on the upper rack and activate the grill function. After about 10 to 15 minutes, the skin will darken and begin to blister. Then turn off the oven and remove the baking sheet. Now stuff the peppers into a resealable plastic bag or a bowl on which to place a plate. After a quarter of an hour, the skin can be easily peeled from the tender pepper fillets. Because this method requires a lot of energy, it is only worthwhile for large quantities.
Method 2: Cook the peppers in the microwave
Roasting the peppers is a little faster using the microwave. To do this, wrap the washed, cleaned and chopped green beans in baking paper. The packs are heated on high for five to seven minutes and then allowed to cool again so that the skin can be peeled off with a knife. This method is useful when you need to be quick and want to remove individual skins or just a few peppers.
Method 3: Boil or scald the peppers
This procedure is also simple and also saves energy. To do this, wash, clean and quarter the peppers before putting them in a pot. Bring the water to a boil in a kettle, pour over the vegetables and let them boil for five to ten minutes. It is then quenched with cold water and the skin can now be removed with a knife.
Method 4: Peel the peppers by steaming them
With this method, cleaned pepper quarters are placed skin-side up in a steam inlet for the pot or steamer. Now fill enough water to cover the vegetables and cook while steaming. With the lid closed, steam the peppers for about ten minutes. The steamer is set at 100 degrees Celsius for the same amount of time. After the time has passed, take out the peppers, let them cool slightly and peel the skin with a kitchen knife.
Method 5: Peel the peppers with a vegetable peeler
If you peel the peppers but still want to enjoy them raw, you should remove the skin with a vegetable peeler or a sharp paring knife. This works best with green beans that are very fresh, firm and crunchy. The softer the skin of the peppers, the more difficult it is to peel them with a vegetable peeler. Peeled peppers enrich delicious raw food dishes, salads or appetizers.
Learn how to start a vegetable garden in our podcast
Would you like more vegetables besides peppers? If you want an entire vegetable garden, you can learn from Nicole Edler and MEIN SCHÖNER GARTEN editor Folkert Siemens in this episode of our Green City People podcast how to successfully create one. Listen now!
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