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How to Parboil a Bell Pepper

by
author image Kay Miranda
In 2001, Kay Miranda had her second screenplay purchased, then started writing a weekly column in "The Messenger," with work appearing in "Xquisite" and "Valley Scene Magazine." Miranda earned a Bachelor of Arts in bio-psychology from the University of Colorado. Fortunate to play collegiate tennis, Miranda has extensive travel and coaching experience.
How to Parboil a Bell Pepper
An assortment of bell peppers on a table. Photo Credit Eising/Photodisc/Getty Images

Parboiling is a cooking method that involves dropping small quantities of fresh food into boiling water for a short period of time. The idea is to quick-cook the food, preparing it for other recipes, canning or freezing. Bell peppers are parboiled for these same reasons. When preparing a bell pepper for recipes requiring peeled bell peppers, parboiling helps remove the skin with less effort than peeling.

Step 1

Fill a saucepan halfway with water. Set it on high heat on the range, bringing the water to a rolling boil.

Step 2

Slice the bell peppers into strips. Remove the seeds and fibers on the inside, if desired.

Step 3

Fill a bowl with equal parts ice and water. Put the bowl next to the range.

Step 4

Drop the bell pepper slices into the boiling water. Leave for two minutes.

Step 5

Remove the bell peppers with a slotted spoon. Peppers should be crisp and retain their bright colors.

Step 6

Submerge peppers in an ice water bath immediately to stop the cooking process, if you're not going to use the peppers immediately.

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