I've prepared peppers stuffed with beef and rice a number of times, but they never turn out quite how I would like. How should I cook the peppers so that they e
Recently I'm finding that I'm ending up using only part of a bell pepper for a meal, and so wish to store the rest for later. So how should I best store half-u
Is there any difference between green, red and yellow bell peppers, barring the color? Normally when I buy a pack of 3 I always leave the yellow till last. It'
What heat should I use to BBQ (gas/charcoal grill) red/green bell peppers? Should it be: direct or indirect high/medium/low duration?
I recently became addicted to the taste of fried bell peppers (green specifically because that's what's cheapest) as an ingredient in meat dishes. However, in m
My wife has been cutting up some green bell peppers and on the seeds is some dark stuff. The outside was firm and normal looking.
I want to pickle the banana peppers, jalepenos and bell peppers from my garden. I have a small sandwich bag full of banana peppers so far, but no more than tha
I have made why I fear is far too many beef and pepper and onion kebabs for a party. Can I freeze any of them beforehand, or will the vegetables be mushy when t
Green pepper has a more bitter taste than red or yellow pepper. Are there tricks to remove or diminish this bitter taste? A special way of cooking, or adding a
I was wondering if anyone had any tips for roasting bell peppers so that they get a nice blacked skin. I live in an apartment, and if I were to put the peppers
I enjoy stuffed bell peppers, but while green peppers are substantially cheaper than red or yellow, they're also more bitter. Reading on the web, it looks like
I recently realized roasted red peppers make so many of my dishes pop, but it's a pretty pricey ingredient. A small jar costs three bucks and a big jar is seven
We tried everything and there is no easy way to peel bell peppers without doing it with a very sharp knife. Peeled bell peppers are easier to digest (if you or
I recently learned that I am allergic to ALL forms of pepper except black pepper. Bell peppers, chili peppers, etc. I am allergic to and it makes my throat sw
I want the naturally sweet flavor of the pepper preserved, so no pickling or added sugar is desired. Can I pressure can sweet fire roasted peppers without sugar
I regularly buy bell peppers from a local supermarket, but unfortunately they don't always have the freshest vegetables. Sometimes I can tell that the peppers h
I just made a batch of ratatouille using green bell peppers. There is a bitter metallic taste. Is there anything I can do to salvage this batch? This is what I
Sometimes when cooking with bell peppers, the seeds on the inside are brown (instead of white). What causes this, and are the peppers safe to eat?
Consider the scenario: You cut the bell peppers in 1-2 CM squares, throw them in a pan with some oil and 1/6 teaspoon of sodium bicarbonate. You let it simmer u
I frequently make a pasta sauce with red bell peppers that I roast in the oven. All of the other ingredients are staples in my house and always available, but i