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Jul 28, 2014 06:48 PM

To Peel or Not to Peel...

I've made a fair amount of Stuffed Peppers in my time, but this recipe threw me a curve.
On removing the stuffed peppers from the slow-cooker, they suggest removing the peel from the peppers before serving. Optional, naturally.

I have no interest in this particular recipe; however, I am curious. Do you peel stuffed peppers before you serve them? If so, how?

Slow Cooker Quinoa-Stuffed Red Peppers

Welcome to Slow Cooker Sunday! Plug in and chill out on the laziest day of the week. Stuffed peppers were one of the first things I cooked for my wife...
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  1. I've never peeled cooked peppers, stuffed or otherwise.
    I only peel roasted peppers.
    Maybe some people are turned off by the skin?

    2 Replies
    1. re: monavano

      I agree with you monavano. When I roast red bell peppers, I remove the charred black skins because they do not add to the flavor of them. The skin is left on if the pepper slices are sauteed.

      1. Never heard of this before- sounds like potential for disaster to me peeling the skin off afterwards.... I've always just eaten the skin!

        6 Replies
        1. re: Ttrockwood

          ", you can peel em with a vegetable peeler, just like most other vegetables. The claim is that peeled peppers are less bitter after cooking. Tom Colicchio has been known to freak out over this"

          Which part?

          I always char and peel poblanos before stuffing, and often char and peel swert red peppers as well. Sort of depends on the pepper and the end product.

            1. re: cowboyardee

              Peeling with a vegetable peeler? Peeled pepoers are less bitter after cooking? Did he freak out about the peeling or not peeling? The bitterness was or was not related to peeling?

              Okay; this sounds crazy, and I know crazy.

              1. re: Shrinkrap

                I'm not sure if I'm confusing you or you're just confusing me.

                You can peel the skin off a raw bell pepper with a vegetable peeler.
                The reason you might want to do this is that some people claim bell peppers develop a slight bitterness when cooked, and peeling them beforehand prevents this. And no, we're not talking about charred, roasted peppers, which more obviously need to be peeled.

                On Top Chef, I remember that Tom Colicchio would occasionally criticize dishes that included cooked peppers if those peppers were not peeled. I'm not personally claiming it makes a huge difference. But if you're curious, it's quite easy to try out and compare peeled vs unpeeled side by side.

                  1. re: cowboyardee

                    Yes, I also remember this from Top Chef. For what it's worth Mr Rat and his late mother and his siblings all claimed that green bell peppers were bitter even when cooked unless they were peeled. When we eat at the house of either of his sisters they don't use them at all, not even peeled. They will only use red peppers, which they peel. Outside of Tom Colicchio and Mr Rat's family I've never heard of this. Oh, and I've gotten Mr Rat to start eating green bell peppers with the peels, cooked and uncooked, and he doesn't mind them anymore.
                    Like everyone else here I only peel roasted chile peppers.

            1. For thick-fleshed varieties like bell peppers, you can peel em with a vegetable peeler, just like most other vegetables. The claim is that peeled peppers are less bitter after cooking. Tom Colicchio has been known to freak out over this on Top Chef. I don't think I've ever known any home cooks who've bothered though.

              5 Replies
              1. re: cowboyardee

                I like to roast and peel, as I can't stand the skins. Seems like this came up in another thread. Italian American wife could care less, but she's from Philly. If they aren't peeled before, say, just cut up in a pan dish, I wind up with discarded peels all around the rim of my plate. If I'm in a restaurant, I will just eat them. Doesn't take much effort to roast and peel except for oven time and the 15 minutes in the bag. I like roasting in the oven instead of charring on the stovetop.

                Anyhow, the pic of the recipe looks good, and I definitely responded to the peeled pepper.

                1. re: rudeboy

                  Peeling roasted peppers is one thing; I've done that. But peeling stuffed peppers *after* they've been cooked? That's what I'm asking about.

                  How would you even manage it? Sounds both tricky and painful.

                  1. re: mcsheridan

                    I'll have to admit that I didn't look at the recipe that closely. I would "roast" them in the oven/broiler alone, peel the skin, stuff, and finish in the oven. With cooked quinoa, canned beans, feta, and spring onions, finishing would just be heating it through. Agree that taking a stuffed pepper and peeling it hot would be awkward!

                2. re: cowboyardee

                  Of course you can peel them with a vegetable peeler while they're still raw, before cooking. That's not the topic, though.

                  1. re: mcsheridan

                    Ok, then I'll speculate:
                    How to remove the peel from cooked but not roasted peppers
                    - Probably still just use a peeler. Don't burn your fingers.

                    Why remove the peel from peppers after they're cooked rather than before
                    - No reason at all. It's just a dumb recipe.

                3. More than "to peel or not to peel", I think the issue is that this recipe is suggesting that you handle a hot stuffed pepper!
                  Who would want to risk the pain and moreover, ruining the pretty stuffed pepper?

                  Anyway, I don't think this was thought through.

                  1 Reply
                  1. re: monavano

                    I don't think so, either. As I said upthread, it's tricky & potentially painful. I wonder if anyone does this. Peeling raw peppers? No issue. Peeling roasted peppers? Stick 'em in a bag, steam; they slough right off.

                    This recipe's instruction? Weird, especially without providing detail.