> wrote in message
oups.com...
>I love to have bell peppers with my hamburgers. I prefer them kinda
> soft: nice taste but "transparent" consistency.
>
> For a while, I got "Maid Rite" frozen pepper steaks, but I don't know
> how long they've been frozen, they look icky, and the burger part is
> unsatisfying.
>
> The obvious choice is to get fresh peppers, chop and saute them but it
> seems to take forever to get them soft. And I ofeten end up burning
> them.
>
> I tried Pastene chopped peppers in a jar, but they didn't taste right.
> I tried Birdseye frozen peppers and onions, and I picked out the onions
> (I CAN'T eat onions for resons best left unsaid), but the peppers still
> had onion juice in them and I paid the price.
>
> Is there any simple way to soften peppers and keep full taste???
>

What methods have you tried for softening peppers. Be specific about heat
levels.