Cooking bell pepper

Photo: Liz West – CC BY 2.0 | cropped to square

BEFORE COOKING:

Immediately before cooking, rinse the bell pepper under cold water, cut it in half and remove the seeds.

COOKING:

Place the bell pepper into a small amount of cold water if its flavour and aroma are desired in the broth (e.g. when cooking soup). If cooking the bell pepper as a standalone dish, add it to boiling water – this helps retain most of its juices. Cook the bell pepper for 7–10 minutes. Start timing from the moment the water returns to a boil. Immediately after boiling, add salt (approximately 2 teaspoons per 1 litre of water). It is also advisable to lightly sweeten (approximately 1 teaspoon per 1 litre of water). Cook with the lid on – this reduces cooking time and minimizes vitamin loss. To check if the bell pepper is cooked, insert a fork or knife. If it goes in easily, it is done.

AFTER COOKING:

After cooking, drain the bell pepper. The cooking water, rich in nutrients, can be used for sauces, soups, etc.

SERVING SUGGESTION:

Serve garnished with fresh dill and drizzled with melted butter.

Enjoy your meal!