I've read trough the comments. Please don't mind the haters. Your video is helpful for its purpose. Some people have no manners and don't have a life and are just plain mean little people. People can't just be thankful and appreciate the good things, because they are full of anger and frustration and their brain is focused on the negative things. Blessings to you and I wish you well! ❤

As Eric Cox said on how to remove the stem is spot on. I still will use a paring knife. But...what the video needs to have shown is that barring cutting the pepper for "decorative" purposes, just cut the bottom, then slice through one of the folds between the faces of the pepper, then roll it open. Now you gut the inner white connective membrane with any seeds left off the pepper. You can choose to do it all at once, or do it individually. I do it first. Once done, turn the peppe's inner side down into the cutting board; then, cut between the faces of the pepper right at the folds. Now you take the piece of flexible pepper in your hand, and drape it over your fingers, to bend it and exposed the left over skin, and remove it with the vegetable peeler. Outcome; practically 99 to 100% of tough outer skin removed! That is the proper manner its done in French Cuisine. How do I know this? Learned it from one of the greatest chefs in the world. Jacques Pepin. That's how he teaches it and does it. The skinning of tomatoes is another of the small details that well show the pedigree of the chef and restaurant. You would be surprised how many top restaurants omit these two little details. And yes...I have seen the show "Hell's Kitchen" omit these steps, and nothing is said about it. Another chef I very much love for his skills and philosophy of cooking is Thomas Keller. Quote from him..."Peeling tomatoes is not necessarily something that you have to do, but it’s a technique of refinement.” Enough said!

I've done this with hot peppers, but never thought to peel Bells. I usually don't like cooked Bells because of the skins. That's going to change!

My daughter has crohns and skins on vegetables is very hard to digest. So some people can’t have skins but want the vegetables. Thank you for this !

I've learned so much from your channel!!!!

Just a small correction. Mexico is in North America not South

very helpful . Thank you .

it is so easy to make delicious sauces with bell peppers!!!

Love the French food from Africa

Well done

Very instructive thank you very much.

5:40. Tip, to take the stem off: In stead of cutting, place fingertips of both hands on the bottom of the pepper, your thumbs on top. use your thumbs to push the top *down*, into the pepper. The top will break in a circle around the stem, just as if you had cut it. It takes much less time, and gives you the exact same result.

If you are going to seperate anyway, you can make things easier by cutting off, the bulb first, that way you can peel all of it and the stem is autamatically left.

I have always loved paprika, but my stomach can't stomach it (I had to, sorry 😂). I have suspected it might be the skin and tried pouring boiling water over it in a dish like I do with tomatoes. The skin comes off the tomatoes perfectly like that, but the paprika wouldn't peel. This is obviously working, so I'm excited to go shopping for some of these delicious vegetables and giving it a shot! Thank you VERY MUCH for this video! 🎉 Big 👍 to you! P.S. I hope it was the skin that caused my stomach the problem 🙏

Thank you 🥰

I looked up this video to peel the peppers to remove the higher lectin parts, which is skin and seeds. Nightshades are all high in lectins, I wonder if this is the reason for easier digestion?

nice

wow he has so much time ...

I've never thought to peel a bell pepper before. Doesn't that take off most of the "good for you" part though? Like a lot of the nutrients in apples and potatoes and the like are in the skin?

Just one correction: Mexico is not in South America. It is in North America.

I love them, but I always get a mild stomach ache whenever I try to digest bell peppers. Even the red ones. Even cooked. I'll see if peeling them relieves me of this problem. But most of the vitamins are right under/in the skin, no?

Thank you for the tip about peeling raw bell peppers. However, your cutting technique for the raw bell pepper can be improved. Bell peppers have three or four faces depending on the sex. Slice off each flat face leaving behind the stem, the seeds, and the membranes. Stack the faces and julienne. Bundle the sticks and chop into cubes. This technique is more time-efficient and results in a better product.

When you say 5-10 minutes in a 250 oven, are you referring to 250F or 250C? I left the peppers on the oven for over 20 minutes at 250F and they were still firm and not really cooked at all and the skins were not browned like your pepper and the pepper retained its original shape, also unlike the pepper in your video.

The best and often most overlooked method is to just see how the native people prepare the ingredient in the country of origin. In Mexico they roast and remove the skin then cut out and throw away the seeds. This is the same and holds true for all nightshades including tomatoes and eggplant. It takes effort but there’s a very noticeable difference in the taste, mouth feel and digestion.

Just one correction? Lol ok, just one, it took 4:17 seconds to tell me that putting it in the oven on the highest heat and sweating it makes the skin soft enough to remove completely when cooking and use a peeler if you haven't got a clue.

You should check how other cooks do it, at You Tube?

My crop of peppers are all shapes and sizes, impossible to peel, and you left skin on.

I just read all the comments below ... Why are they so critical of the video? I don't understand

250 degrees fahrenheit or centigrade please?

Mexico is not in south America! LOL

South America? Mexico? Mexico is in North America

Thank you for your method, but the first method is not totally peel... And the las question: Who move Mexico from CENTRAL AMERICA to South America ??????????????????????????????????????????????????????????

Stand still, man!

lol, he thinks Mexico is in South America

Peppers are fruits.

You video freezing

Man speaks at 5 mph...

250° for 10 minutes didn't cut it....put the pepper in for another 10 minutes. From the looks of things, it will not be very easy to peel. Done.

Even a bug wouldn't eat a green bell pepper which is poison lol

Everything you said about the pepper is a total bullshit lie, it's a nightshade full of antinutients. if you can get anything from it at all its minor, but it's still tasty and sweet, flavors meats well.

Please don’t move so much it makes viewing unpleasant

The time taken to prepare that pepper I could have cooked and eaten my dinner. What a waste of time!

Mexico is not located in South America, Jesus!

Mexico is part of NORTH America. not CENTRAL America and not SOUTH America. Got it? Good!

Teadious narration Prepare yourself with the correct terms and vocabulary for use in English. CUBES.

who the f*** peels peppers? and why heat an oven to skin one pepper? ffs, roast it over a burner if you want to remove the skin. next!