Bell peppers (green, yellow, and red) are typically summer vegetables, tasty and packed with health benefits, and a key ingredient in countless dishes. Sweet and sour bell peppers, baked, stuffed, or pan-fried, are popular with both adults and children, but are often considered difficult to digest. To make them lighter and more digestible, however, there's a simple solution: peel them.
To do this quickly, you will have 8 methods at your disposal: from the best known, which consists of removing the skin after cooking in the oven, to those for removing it when raw or without roasting them.
When it comes to cooked vegetables, however, there's only one trick to perfect results: transfer the hot bell peppers to a plastic or paper bag and let them rest for 10 minutes, long enough for the moisture to separate the skin from the pulp.
Learn how to peel bell peppers quickly with step-by-step instructions and tips. If you love the flavor of this delicious vegetable, check out our pepper recipes.
How to Peel Oven Roasted Peppers
To peel baked bell peppers, start by washing and drying the whole peppers.
Then, season them with extra virgin olive oil and cook in the oven for 20 minutes at 485°F/250°C. Or in an air fryer for 15 minutes: once cooked, the pepper skin will swell and peel off easily. Alternatively, place the hot peppers in a resealable bag. Set aside for 10 minutes.
Take them back and remove the skin, being careful not to burn yourself.
How to Peel Raw Bell Peppers
If you don't want to turn on the oven and plan to use the peppers raw, rinse the vegetables under cool running water. Then, cut them in half and remove the seeds and white ribs. Then, use a vegetable peeler to remove the skin. The raw peppers are ready to enhance fresh, summer salads.
How to Peel Bell Peppers Without Roasting Them
To peel peppers quickly, without roasting them, prepare a bowl of boiling acidulated water. Immerse the vegetables in it for 10 minutes: this will warm the skin, but the pepper will remain crunchy. After the indicated time, seal the hot peppers in a paper or plastic bag and wait another 10 minutes before peeling them.
5 More Ways to Peel Bell Peppers Quickly
Peeling peppers is essential to making them easier to digest and lighter. Whether grilled, pan-fried, or directly on the stove, we'll show you 5 other simple and effective methods for doing so quickly and easily, using tools and appliances you undoubtedly have in your kitchen.
On the Grill
To peel bell peppers on the grill, let them cook until the skin begins to blacken. Then, transfer them to a resealable bag or arrange them on a plate, cover with plastic wrap, and let them rest for 10 minutes before removing the skin.
In the Microwave
Clean the peppers, cut them in half, and remove the seeds and white ribs. Arrange them on a plate and cover them with microwave-safe plastic wrap. Cook for 2 minutes at 900 watts, then place them in a resealable bag for 5 minutes. After 5 minutes, peel them.
In Boiling Water
Wash the peppers, cut them in half, peel them, and blanch them for 10 minutes in boiling water. Then, drain them and, using a knife and gloves, remove the skin under running warm water.
On The Stove
To peel peppers on the stovetop, you'll need to keep them whole. Holding the peppers stem-side down, roast them for 10 minutes directly over the stovetop flame. As soon as the skin begins to turn black, place the peppers in a resealable bag, seal it, and wait 10 minutes before peeling them.
In The Pan
To peel peppers in a pan, start by heating a nonstick pan. Once it's hot enough, add the whole vegetables and brown them on all sides. Stir them constantly with a silicone glove to avoid burning yourself. We don't recommend using tongs, as they could pierce the vegetables and allow the liquid to leak out.
Some Advice
If you don't have plastic freezer bags at home, you can replace them with paper bread bags and achieve the same result. Once peeled, you can use bell peppers in recipes bursting with flavor. Yellow, red, or green, they're incredibly versatile ingredients: sautéed to accompany meat or fish dishes, or in delicious, crunchy zeppole served in the traditional cuoppo, but also in bell pepper pesto or a rich bell pepper parmigiana.
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