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Overview
Bell peppers soften in a sealed bag while retaining their sweet juices. Core them and cut broad pieces so they are easy to lift and finish in a pan. This guide uses the separate pepper bag from Anova's ratatouille method. It covers fresh red bell peppers, with the skin left on; the bath softens the flesh but does not give it the smoky flavor of roasting.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Tender Pieces | 185°F | 60 minutes |
Cored red bell peppers cut into 2-inch-wide pieces, bagged separately from other vegetables. Start timing when the bag enters the fully heated circulating bath. Check tenderness after the listed time and finish firm pieces on the stove. Serve immediately.
Choose your texture
- 185°FTender Pieces
- The flesh becomes tender while broad pieces remain easy to lift and finish.
Best for
- Cored red bell peppers cut into 2-inch-wide pieces, bagged separately from other vegetables.
Get it ready
- Rinse the peppers, remove the stems, seeds, and white inner ribs, and cut into 2-inch-wide pieces.
- Keep the skin attached and season lightly with salt, olive oil, and basil.
- Spread the pieces in their own food-safe bag without stuffing or tightly nesting them.
- Seal, fully submerge in the heated circulating bath, and start the listed time.
Finish and serve
- Open the bag, drain the peppers, and discard the cooking liquid and used aromatics.
- Pat the surfaces dry if browning them.
- Char briefly in a hot skillet or grill pan, or leave soft and dress with clean olive oil and fresh herbs.
- Add lemon or vinegar to taste and serve immediately.
Useful tips
- Broad pieces are easier to char after cooking than narrow strips.
- A dry surface and hot pan add browning without a long second cook.
- Add fresh herbs after the hot finish so they keep their aroma.
Common problems
- The peppers taste sweet but not roasted
- A water bath does not char the skin. Dry the pieces and finish in a hot skillet or grill pan for browned edges.
- The pieces are tangled and tear
- The peppers were cut into narrow strips. Use the broad pieces specified, then cut smaller after cooking if wanted.
Questions
QDoes this work for stuffed peppers?
QWill the skins peel off?
QCan I use hot chile peppers on this time?
Cook safely
Wash your hands for at least 20 seconds and rinse the produce under running water before cutting. Remove damaged areas and use no soap on produce. Keep it away from raw meat and seafood, use clean equipment, and serve immediately after cooking and finishing.
The listed time is for texture; it is not a preservation method. These instructions do not cover canning, sealed storage, chilling, reheating, hot holding, or freezing. Never leave a sealed bag at room temperature.