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blanching green peppers

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Do you need to blanch green peppers for stuffed peppers? Thanks.

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  1. You don't have to. I do because I'm not a fan of that strong taste that green bell peppers have.
    If I use red ripe ones I don't blanch them.

    1 Reply
    1. re: Samalicious

      To be honest, I prefer stuffed peppers made with ripe red or the milder yellow or orange peppers, rather than the green. I used to blanch the green (actually, steam) first, as it cuts back the cooking time as well as the pepper bite, but it's really not necessary. I guess it depends on how much you like green peppers. Mixed colors are nice for presentation.

    2. I say no. I don't do it anyway.

      1. I like my stuffed peppers really soft, so I steam them for a few minutes before stuffing them. They seem to stay too crunchy for my taste if I don't precook. I'm sure you could microwave them as well.

        2 Replies
        1. re: bear

          Quite timely post! With a lot of cooked stuffing at the ready, I had occasion to use the method in my microwave cookbook:
          - cut off the top (possibly reserve for filling), then remove the seeds and pith
          - place cut side down in a plate/bowl with about 2 TBSP of water
          - cover tightly and microwave on high for one to two minutes (don't want them too soft, more cooking time to come), remove cover
          - stuff the pepper and microwave on medium until filling is hot enough (two to three minutes)
          I do prefer non-green bell peppers for more 'raw' uses, but green ones are fine when cooked enough.

          1. re: DiveFan

            Perfect! Sounds quicker than steaming. I'll try that next time. I agree that green peppers are preferable when cooked a lot, especially when stuffed. They almost melt into the sauce and filling. Thanks for the tips!