As a personal rule I don't use green peppers too often because of the discoloring when cooked or when mixed with acidic foods. The color becomes unpleasant which will affect how your guests react to the dish. Peppers should be firm without blemishes when purchased and should be refrigerated but not too cold. The stem should be removed along with the seeds and membrane. To remove the skin, blister them under the broiler or on a grill, cover and steam cook for 20 to 30 minutes. The skin will easily come off. If you want to remove the skin but wish to keep the pepper firm, take a blow torch, darken the skin then scrap off with a knife.
