Red, green and yellow peppers are super he althy, but their skin is difficult for many people to digest. Skinned peppers are also often called for in recipes. But peeling the delicious vegetables can be difficult if you don't know a few tricks and tricks.
What is the best way to skin peppers?
To skin peppers, you can heat them in the oven, boil them, cook them in the microwave or peel them very thinly. When using heating methods, you should halve or quarter the peppers beforehand and let them cool under a damp cloth or in a plastic bag after treatment to make it easier to remove the skin.
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 comes off and then peel them off
- boil the peppers first and then remove the skin
- heat the peppers in the microwave and then peel them
- peel the peppers very thinly
Just try out which of the different methods works best for you.
Skin the peppers using the oven or grill
- Wash the peppers under running water and cut out the stem.
- Quarte the vegetables and remove the white skins inside as well as the seeds.
- Brush the outside of the peppers with a little oil.
- Place the vegetable quarters next to each other, oiled side up, on a baking tray lined with baking paper.
- Place the tray in the preheated oven and roast the vegetables on the highest degree.
- If there is a grill, you should turn it on.
- Leave the peppers in the oven until the skin turns black and blisters.
- Then take the tray out 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 peels away from the flesh.
- The skin can be easily removed with a kitchen knife after the rest period.
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 easily marinated in oil with garlic or other spices. Pickled in this way, the peppers are ideal as a side dish for short-fried foods.
When grilling 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 becomes dark and blisters. Let the vegetables sweat in the plastic bag for a short time and then remove the skin. Serve the pepper strips with steaks, for example. The slightly smoky taste of the peppers goes perfectly with any grilled meat.
Peel the peppers
If you want to prepare a raw vegetable dish with peppers, the vegetables should be nice and crunchy. It is therefore better to peel the peppers very thinly with a peeler than to remove the skin using heat. A serrated tomato peeler is recommended. The blade of this device has a serrated edge, which makes it easy to peel off solid shells.
Cooking the peppers
Skinning the peppers using boiling water is a simple method that usually works well.
- To do this, boil water in a pot that can hold one or two peppers.
- First wash the peppers under running water, cut them in half and remove the seeds and the white skin inside.
- Put the vegetables in the boiling water and let them simmer for a few minutes.
- Take out the halves using a slotted spoon and rinse them in cold water.
- The skin of the blanched pepper pieces should now come off and be easily peeled with a sharp kitchen knife.
The peppers in the microwave
First wash the peppers, remove the stems and halve or quarter the vegetables. Now wrap the quarters individually in baking paper. Then set the microwave to the highest setting 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. Once in the bag, the warmed peppers will begin to sweat and the skin will fall off. After the resting time, use a sharp knife to peel off the skin of the vegetables.
