What makes these peppers particularly succulent is that they are stripped of their skin before they are stuffed and baked. You must char the skin to loosen it from the pepper, as the recipe describes. Once flayed, the pepper needs to be hollowed out—and this is where you want to use care, because if you tear the now tender pepper, it would become useless as a container.
© 1997 Marcella Hazan estate. All rights reserved.