Red, Orange, and Yellow Bell Pepper Skins
Hey all.
I have recently been buying Costco packs of bell peppers which contain orange and yellow peppers in addition to reds which I am more used to. My specific question that I am having a hard time finding an answer for is this: is it a known thing that the skins of yellow and orange peppers are harder to remove after roasting, compared to red?
Whenever I roast them all, and go through my normal steps including steaming them in a bowl after roasting, the red pepper skins come off very easily but the yellow and orange ones don't like to come off in nice, easy to work with pieces. Some bits of the skin refuse to come off at all.
Is this just a massive skill issue? Are there any tips for skinning these peppers that can make it a bit easier?
Thanks!