Is there a way to peel green bell peppers easily? Can you
stick them in boiling water, plunge them in ice-water, and
peel, like with tomatoes?
I make a really nice Gazpacho recipe that has about two-thirds
of the veggies pureed, and the rest minced very finely and
floating in the puree. But the peppers are often still too fibrous,
no matter how finely I mince them, and I thought I'd peel them.
I don't want to experiment before asking, because those peppers
are really pricey here, these days.