Prep 2 mins
Cook 30 mins
Ok, this isn't the sexiest recipe out there, but I avoided bell peppers for years for fear of the repercussions - the indigestion and burping were hideous. I found that this method works well as a prep step for bell peppers you use in cooking. Now I'm back to enjoying jambalaya and peppers like a regular person.
- Cut up the bell peppers as needed for whatever you are cooking. You need to have some of the inside exposed, so if you're doing stuffed peppers, cut off the tops.
- In a bowl deep enough to cover the peppers, combine baking soda and water and stir until dissolved. It's ok if some of it settles out.
- Soak the bell peppers in the baking soda water for 30 minutes and rinse well. They're ready for use in whatever you wish.