Choose peppers that have good color and a glossy surface. Peppers should be firm and feel heavy for their size. Raw peppers are excellent in salads. Bake Clean peppers and cut into strips or chunks. Rub them with a small amount of oil and bake them at 400 to 425 degrees F until tender.
Baked peppers are wonderful served as a side dish.
Choose peppers that have an even end and will stand up without tipping over. Cut the tops off and remove the seeds and membrane. Steam for three to five minutes. Drain well and pat dry before stuffing and baking. Place a colander or a collapsible steaming basket in the pan.