Steaming can help tenderize green peppers prior to other cooking methods, such as roasting or baking. It works particularly well when used before baking stuffed green peppers in an oven, and it can also be used to cook sliced or diced peppers.
Prepare whole green peppers for steaming by cutting off the tops and removing the insides. Be sure to clean out all the seeds and membrane.
Fill the pot with one to two inches of water and bring it to a boil on a stove top over high heat.
Place a colander or vegetable steamer into the pot making sure not to let it rest in the water. Put the peppers in the colander and cover it with aluminum foil.
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Reduce the heat to medium-low and steam the peppers for three to five minutes. The water should remain hot enough to produce steam the entire time.
Remove the steamed peppers from the colander and continue to prepare them for your recipe, such as slicing them for a pizza topping. The peppers should be bright in color and tender.
A.J. Hawkins began writing professionally as a U.S. Army journalist in 2006. His writing has appeared in numerous military publications, including "Soldiers" magazine, the official publication of the Army. He is pursing a Bachelor of Science in biology from Kennesaw State University.