Green peppers (bell peppers specifically) can be prepared in a variety of ways. If you would like to slice them, you will need a sharp chef's knife. If you would like to grill them (or flame roast), you will need a heat-resistant pair of tongs to place them on the grill and to rotate them as needed. If you would like to puree the bell peppers to make a sauce or to use in hummus, you will need a chef's knife (to cut them into sections) and a food processor. If stuffed green bell peppers are on your menu, you will need a sharp knife to slice the top off, a spoon to remove the seeds/pith, and that same spoon to stuff the filling into the peppers.
Nemco Slicer, drain plate, and Cambro pan.
Nemco Slicer, drain plate, and Cambro pan.
Nemco Slicer, drain plate, and Cambro pan.
A good substitute for green peppers in a recipe is to use poblano peppers, red bell peppers, or yellow bell peppers for a similar flavor profile.
Protective Gloves
To keep fresh green peppers fresh for longer, store them in a perforated plastic bag in the refrigerator's crisper drawer. Avoid washing them until ready to use and keep them away from moisture.
You can substitute Thai green chilies with jalapeos or serrano peppers in a recipe for a similar level of spiciness and flavor.
You should first decontaminate your gloves.
Red peppers don't gain their red color until they are ripe - until then then are usually green. They turn red eventually, which also tells you when they are good to use.
try cucumbers, red, green and yellow bell peppers, okra. don't use tomatos as they are actually a fruit.
To keep green peppers fresh longer in the fridge, store them in a plastic bag or airtight container in the crisper drawer. Make sure to remove any moisture before storing them, and avoid washing them until ready to use.
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