1. If preparing a pepper for stuffing whole, take a sharp knife and cut around stalk of pepper pull it out and the core should come with it. Cut away rest of white membrane inside and scrape out with a spoon. These bits are all bitter so should be removed. Turn pepper upside down and give it a tap to shake out any last bits.
2. If you’re chopping pepper, cut off top of pepper and remove core. Cut pepper in half lengthways and slice out remaining seeds and membrane. Cut into strips or dice.
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3. To remove skin of a pepper put in a roasting tin and drizzle all over with oil. Put under a preheated grill until skin blackens on top side. Turn over using tongs to char other side. It will take about 15 to 20min, until skin is well charred and wrinkled.
4. Remove from grill. To make removing skin easier, put pepper in a sealable food bag and close tightly. The steam will help to loosen skin.
5. Once cooled, remove from bag or bowl. Cut off stalk and scrape out core and seeds with a spoon. Peel off charred skin, it should come away easily. Slice pepper lengthways into quarters and remove any remaining seeds or membrane.
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White China oval plate, White China tea plate, Sophie Conran. Professional "S" vegetable knife, Pro paring knife, Loft 24-piece dinner set, Zwilling J.A. Henckels. FSC certified beech large "TV Chef’s" board, T&G Woodware. Classic non-stick metal rectangular roaster, Pyrex. Oil pourer, tongs, chef's own.
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