Red, green, and yellow peppers are super healthy, but many people find their skin difficult to digest. Skinned peppers are also often required in recipes. But skinning the delicious vegetables can be difficult if you don't know some tricks and tricks.

The skin of the peppers is easier to remove when warm

Remove the pepper skin

There are four different ways to remove the skin from a pepper:

  • Heat the peppers in the oven or under the grill until the skin loosens and then peel them off
  • Boil the peppers first and then peel off the skin
  • Heat the peppers in the microwave and then skin them
  • thinly slice the peppers

Just try out which of the different methods works best for you.

Skin the peppers using the oven or grill

  1. Wash the peppers under running water and cut out the stalk.
  2. Quarter the vegetables and remove the white skins inside as well as the seeds.
  3. Brush the outside of the peppers with some oil.
  4. Place the vegetable quarters side by side, oiled side up, on a baking sheet lined with parchment paper.
  5. Put the tray in the preheated oven and roast the vegetables on the highest number of degrees.
  6. If there is a grill, you should switch it on as well.
  7. Leave the peppers in the oven until the skin turns black and blisters.
  8. Then remove the tray and let the peppers cool under a damp cloth. You can also put the vegetables in a plastic bag for some time. The warm pepper begins to sweat in the bag and the blackened skin separates from the flesh.
  9. After the resting period, the skin can be easily peeled off with a kitchen knife.

With this method, the skinned peppers get a nice roasted aroma, which rounds off the taste of an antipasti or salad plate. Since it is no longer quite crunchy, it can now be marinated in oil with garlic or other spices. Pickled in this way, the peppers are well suited as an accompaniment to pan-fried dishes.

When barbecuing on the terrace in summer, peppers can be oiled, wrapped in aluminum foil and placed on the charcoal grill. After a short time, the skin darkens and blisters. Let the vegetables sweat in the plastic bag for a short time and then peel off the skin. Serve the pepper strips with steaks, for example. The light smoky taste of the paprika goes well with any grilled meat.

Peel the peppers

If you want to prepare a raw vegetable plate with peppers, the vegetables should be nice and crisp. Therefore, it is better to peel the peppers very thinly with a vegetable peeler than to remove the skin with heat. A toothed tomato peeler is recommended. The blade of this device has a serrated edge, with which hard shells can be easily peeled off.

Boil the peppers

Skinning the peppers with boiling water is a simple method that usually works well.

  1. To do this, boil water in a saucepan large enough to accommodate a pepper or two.
  2. First wash the peppers under running water, cut them in half and remove the seeds and the white skin inside.
  3. Put the vegetables in the boiling water and let them simmer for a few minutes.
  4. Remove the halves with a slotted spoon and plunge them into cold water.
  5. The skin of the blanched pepper pieces should now come off and be easily skinned with a sharp kitchen knife.

The peppers in the microwave

Again, first wash the peppers, remove the stalk and halve or quarter the vegetables. Now wrap the quarters individually in baking paper. Then set the microwave to the highest level and heat the pepper pieces for about seven minutes. Remove the vegetables from the microwave and let them cool in a plastic bag for 15 minutes. In the bag, the warmed pepper begins to sweat and the skin peels off. After the resting period, peel off the skin of the vegetables with a sharp knife.

Category:

Vegetable garden