Use raw slices or diced peppers to add color and flavor to vegetable platters and salads or to garnish casseroles and soups.To shorten the cooking time, blanch the pepper in advance. To stuff a pepper, make a cut around the stem and remove it or cut about ¼ or ½ inch (6-13 mm) off the top pare out the seeds and core and any whitish veins fill the cored pepper with stuffing and replace the top.To peel a pepper, first, bake the whole pepper in a preheated oven at 350º F (176º C) for 5 to 8 minutes place the baked pepper in a paper or plastic bag and seal let sit for about 15 minutes remove, slice and remove the seeds peel off the skin with your fingers.For stuffing, parboil the whole pepper for 3 to 5 minutes then refresh in cold water for 5 minutes.Cut sweet peppers crosswise for rings and lengthwise for julienne strips or diced cubes.Remove the stem, the core, and the seeds before cutting. Cut sweet peppers into slices, strips or pieces.Sliced Cubanelle peppers How to Prep Sweet Peppers Dried peppers will keep for up to 1 year. If blanched or roasted and peeled, peppers will keep in the freezer for up to 6 months.Unwashed sweet peppers will keep in a perforated plastic bag in the refrigerator for up to 1 week or in a cool, dry spot for up to 2 weeks.Peppers that ripen on the plant will be sweeter and more fragrant than those that don’t.Purple, brown and black peppers will become green as they ripen. A green pepper will turn yellow and red as it matures. If a pepper is green, it was harvested before it ripened.Avoid peppers that are shriveled or have soft spots.Peppers that are heavy for their size will have thick, meaty walls.Select sweet peppers that are firm, glossy, and plump with no blemishes or soft spots.Sweet Banana is a long, banana-shaped yellow pepper good to stuff or pickle.Pimiento is a large, heart-shaped pepper with thick, meaty flesh that is excellent for roasting and peeling.Lamuyo–also called European sweet pepper or rouge royal pepper is a very sweet, bell-shaped pepper that is longer and larger and more slender than the standard bell pepper with thick-flesh.Cubanelle-also called Cuban pepper is a long (about 4 inches/10 cm), tapered yellow to red pepper with thick meaty walls that is more flavorful than the bell pepper.
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