Bell Peppers and Chiles

Appears in

By James Peterson

Published 2007

  • About
Bell peppers are typically used as ingredients in other dishes, such as salads or stews, as a garnish for seafood or meats, or as part of an antipasto platter. They taste best when they have been charred and their skin and seeds have been removed, a process that not only cooks them but also takes away some of their aggressive flavor. Bell peppers and some thick-skinned chiles such as poblanos can be charred right on the gas burner, as shown below, or can be slid under the broiler until blackened and then the skin peeled off in the same way