How to tenderize bell pepper skin / peel
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 until you get a mush.
At this point the bell pepper's peel / skin is tough to chew on.
What can you do to get the peel tender soft?
Without finding something on the internets, I'm going to boil it together with tomato sauce, diced onion, carrot, celery and minced meat for 2-4 hours and tell you how it went.
Best Answer
You can't. If you want a pepper puree, you have to remove the skins mechanically. Else you get a puree with "scales" of skin inside.
You also mention making a stew out of the peppers. The skins are normally not removed for a stew, just eaten along. Many people prefer to not add the pepper at the beginning, but only to throw it in for the last 15 minutes, so it doesn't overcook. This results in pepper pieces which are crisper overall, so it might not be to your taste.
If you absolutely need a stew in which the pepper is soft but there are no skins, you can probably char the pepper and peel it first, then cut up the peeled pepper and use it in the stew. But if you put it in as early as the meat, it will probably disintegrate and not be recognizable as pieces any more. If that's your goal, you can save a lot of work by mixing into your liquid ready made ljutenica (which has more vegetables and a more complex flavor profile) or pure bell pepper paste, if you can get it.
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Why are my pepper skins tough?
A few varieties, mainly pre-1800 ones do have tough skins whenever grown. Other than that the best answer that researchers have come up with is stress and possibly those tougher skins are a reaction to those stresses. And the stresses can be anything from too cool, too hot, too dry, too wet, and on and on.How do you tenderize bell peppers?
Put enough water in a large pot to submerge your peppers. Boil your water until it is a rolling boil. Submerge peppers in your pot. Allow them to stay in the boiling water for approximately 10-15 minutes cooking time or until they reach the desired consistency.How do you blister a pepper peel?
On a gas stove, put the peppers directly on the spider grate over the gas element, and turn the flame to high. The skin should start to crackle and blacken within two minutes. Give the peppers a quarter-turn with tongs as they begin to blister and char.COOKING TIP - THE EASIEST WAY TO PEEL BELL PEPPERS - PEELING PEPPERS MADE EASY
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Answer 2
If you roast the peppers in the oven until the skin get slightly burned, then you will be able to remove it.
Then you can cut the peppers in squares and simmer to get the mush.
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