Blanched Bell Peppers

Blanched Bell Peppers

Bright, crisp-tender peppers ready for freezing, salads, or quick weeknight stir-fries.

Total 15 min Makes 4 servings Calories 31/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

A brief dip in boiling water followed by an ice bath locks in the vivid color and crunch of bell peppers while softening their raw edge just slightly. This simple technique makes them ideal for freezer storage, party platters, or as a fast-prep ingredient for stir-fries and pastas.

Ingredients

  • 4 bell peppers, cored, seeded, and sliced into strips
  • 2 tablespoons kosher salt, for blanching water
  • 4 cups ice
  • 4 cups water, for ice bath

Method

  1. Wash the bell peppers, then slice off the tops and bottoms, remove the cores and seeds, and cut into strips or 1-inch pieces.

  2. Fill a 6-quart saucepan two-thirds full with water, add the kosher salt, and bring to a rolling boil over high heat.

  3. Fill a large bowl with the ice and cold water to create an ice bath and set it near the stove.

  4. Add the bell pepper pieces to the boiling water and blanch until just bright and slightly softened.

  5. Using a slotted spoon or spider, transfer the peppers immediately to the ice bath to stop the cooking.

  6. Let the peppers sit in the ice bath until fully chilled.

  7. Drain the peppers well and pat dry with a clean towel before using, storing, or freezing.

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    Blanched Bell Peppers

    A brief dip in boiling water followed by an ice bath locks in the vivid color and crunch of bell peppers while softening their raw edge just slightly. This simple technique makes them ideal for freezer storage, party platters, or as a fast-prep ingredient for stir-fries and pastas.

    15 min 4 servings 31 cal

    Ingredients

    • 4 bell peppers, cored, seeded, and sliced into strips
    • 2 tablespoons kosher salt, for blanching water
    • 4 cups ice
    • 4 cups water, for ice bath

    Method

    1. 1

      Wash the bell peppers, then slice off the tops and bottoms, remove the cores and seeds, and cut into strips or 1-inch pieces.

    2. 2

      Fill a 6-quart saucepan two-thirds full with water, add the kosher salt, and bring to a rolling boil over high heat.

    3. 3

      Fill a large bowl with the ice and cold water to create an ice bath and set it near the stove.

    4. 4

      Add the bell pepper pieces to the boiling water and blanch until just bright and slightly softened.

    5. 5

      Using a slotted spoon or spider, transfer the peppers immediately to the ice bath to stop the cooking.

    6. 6

      Let the peppers sit in the ice bath until fully chilled.

    7. 7

      Drain the peppers well and pat dry with a clean towel before using, storing, or freezing.