Pre cook Peppers?

[lyndalou]

I am having lamb kabobs for dinner and would like to put green and red peppers on the skewers. I don't want to overcook the lamb, and wonder if it would work for me to plunge the peppers in boiling water for a moment, then into an ice bath, so that the peppers will be just cooked.

 

[CjH]

I've always found that if you coat the peppers in oil before grilling them, they'll cook much faster...probably as fast as it takes the lamb to cook.

 

[Wyogal]

do you want limp peppers? I would do what CjH says, just rub them with oil.

 

[lyndalou]

Thanks.
I think I'll oil them and put them on a separate skewer from the lamb.

 

[Selkie]

I prefer blanching red or yellow peppers for 2-3 minutes after cutting open the top. They will soften but not go limp. It gets rid of that raw pepper crunch and gas effect, yet stills holds a nice flavor and can then be added in with the other vegetables on the skewer.