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.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
