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Bell peppers are a beloved vegetable, especially in the U.S.. They're versatile, flavorful, suitable for countless preparations, and packed with health benefits. The only drawback? Not everyone can digest them easily. If you love peppers but find them difficult to digest, there are a few tricks you can follow to make them lighter, according to agronomists. They suggest cutting peppers horizontally, not vertically as is usually done. Let's see why.
The Fibers of Peppers Are All "Long"
The surface fibers of bell peppers, the most difficult for us to digest, are all longitudinal and very visible. If you look closely at the internal structure, however, you'll notice that the fibers are intertwined in different directions, creating a more complex network. According to agronomists, shortening these fibers makes bell peppers easier to digest.
There are other tricks you can do, like baking or grilling them, to soften these fibers. Cooking with garlic and oil also aids digestion because these elements release enzymes that help our body assimilate bell peppers. If you want to play with food chemistry, try adding pieces of apple during cooking. It helps make the peppers lighter and more digestible thanks to the fructose and pectin. You won't regret it.
Always remember to remove the seeds and white pith from the bell peppers; they can be a bit indigestible, so it's best to remove them before cooking. The "skin" is also something to keep in mind, as it's one of the most difficult parts to digest. You can easily remove it by roasting the bell peppers in the oven, on the grill, or over a stovetop flame until the skin turns black and peels off easily. After roasting, place them in a plastic bag or covered bowl for a few minutes; the steam will help loosen the skin.
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