Jeni Wright, Eric Treuille, Le Cordon Bleu

Preparing Whole Peppers for Baking

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Sweet peppers make perfect containers for stuffing and baking. They are naturally hollow once the core and seeds have been removed, the sliced-off top makes a convenient lid, and the unskinned flesh will hold firm around the filling during baking. The technique shown here is also used for peppers that are to be sliced into rings.
  1. Cut off the top quarter of the pepper that holds the stalk. Do not discard it but reserve it to use as a lid for the stuffed pepper during baking.

  2. Scrape out the seeds with the tip of a small knife blade or a spoon. The pepper can now be filled and the lid replaced ready for baking.