Here's a little tidbit of info I feel compelled to share.
Last summer, I came across information in a couple of sources regarding the making of Stuffed Green Peppers that stated it was not necessary to blanch the pepper halves before stuffing them.
Great, I thought, that eliminates one step in the process of making and filling the freezer with our winter's supply of them.
The sources I came across for the non-blanched pepper method stated that the peppers might have a little firmer texture, but that was fine with me as I have never been particularly fond of the way the peppers turn (what I consider) too mushy when baked and served.
So I didn't blanch the peppers for my usual batch of Stuffed Green Peppers this year.
To say the peppers come out "firmer" is an understatement. To my mind, they don't seem to have been cooked. At all. Truly.
The more objectionable characteristic, however, is that they are BITTER in flavor.
Last night, after consuming our second dinner of Stuffed Green Peppers, we made the decision that we may simply eat the "stuffing" part of the peppers and relegate the crunchy, bitter pepper part to the chicken bucket.
And if this morsel of hard-learned wisdom is of any use to any of you, you're welcome.