I make a Tomato based stew in a Dutch oven. I cook it at 300 f for 1-1/2
hrs. The skins separate from the pepper meat and are hard and papery. Is
there an easy way to remove the skins prior to cooking? Your solutions would
be welcome.
General fitness, health and nutrition · Public discussion
Red Pepper question
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- General fitness, health and nutrition
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- 17 October 2007
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- 17 October 2007
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- zara
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