We get weird growths like that too on the insides of the peppers. As long as they are connected to the pepper and part of it, I would venture to guess that is just part of the pepper.

I too am roasting peppers this weekend and I am having a hard time with it. I've been cutting them and placing the meat side down and letting the skins char. The meat is sticking to both the pan and the skin. I'm going to do another batch now but this time, I will try doing them whole and see what happens. Any pointers will be appreciated.

This is how I roast peppers (and tomatoes):

Jelly-roll-type pan (like a cookie sheet with 1 inch sides) with aluminum foil on bottom and sides. Place whole peppers on pan; heat at 500F; turn peppers over once I see evidence that flesh is separating from skin; continue to roast. When done, I cover the pan completely and securely with foil and leave in oven to cool down. When it's cooled off a bit I uncover and easily peel off the skin and open up and remove all the seeds, the stem, and the icky bits. I put the roasted peppers in a bowl and refrigerate, covered, until I'm able to get around to cooking them.

I previously would place them in a closed paper bag, but find the (reusable) foil "lids" work better. I do the same thing for roasting tomatoes, except I slice these in half and then the extra juice and seeds are a snap to removel.

I've reused the cover foil several times.

Good luck, Kathy

I get the strange little things inside, too.
The easiest way I think is to cut in half, remove the stems, seeds, and membrane. Place cut side down on a piece of foil on a baking sheet. I bake for about 20 min. @ 400 degrees. Once the skins are all wrinkled up, then I let cool and the peel comes right off.
If I want them charred, then I just do the same, only put under the broiler for a few minutes. That, or if the weather is nice we use the bbq grill. I like cutting, seeding, etc. while they are raw.
Never made any yellow, but should taste nice and sweet.

From your description I suspect you are seeing seeds that have sprouted inside the pepper. It is fairly common, especially in peppers that are a bit older or were left on the vine. They look like thin cooked spaghetti in a way but are actually rootlets of the seed. Sound like that's it?

Dave

We get weird growths like that too on the insides of the peppers. As long as they are connected to the pepper and part of it, I would venture to guess that is just part of the pepper.

I too am roasting peppers this weekend and I am having a hard time with it. I've been cutting them and placing the meat side down and letting the skins char. The meat is sticking to both the pan and the skin. I'm going to do another batch now but this time, I will try doing them whole and see what happens. Any pointers will be appreciated.

I've seen what Dave describes inside TOMATOES. In one case, even some wee little leaves, which is what signalled me what they were.

ccaggiano, If some chunks of skin stick to the pepper, I don't worry about it. I figure those parts are more tender and will probably soften from the cooking & canning. Taking off any thicker parts that separate easily seems to be plenty good enough to produce a spread that is smooth; I've never had nasty-textured skin bits in my pepper puree. If that is any reassurance!

kathy,
I haven't made yell0w spread, but I love the idea! I have a weakness for all things yellow, and grow a lot of yellow tomatoes. I don't have to make pepper spread this year (it's a pain in the patootie to make, as you know, so I try to make a very big batch every few years) but will try some yellow next time. Don't know why I never thought of it! I make yellow tomato sauce most years (lovely on pizza, and makes a v. attractive soup), and this year I even have yellow cucumbers!

Z

Zabby, Dave, and others: The Roasted Yellow Pepper (and tomato) Spread was a success. Pretty, pretty color, and nice taste.

I think the icky things inside the peppers are "stuff" not seeds growing. I HAVE seen seeds grow into roots/leaves inside tomatoes, though. We don't have a vegetable garden (only an immense orchard, as you can see on MyPage) so I purchase veggies from the wonderful year-round Produce-Butcher-Health Food Store here in our small town. The only tomatoes to ever grow those seedlings inside, though, were from beautiful tomatoes we purchased at Costco during the "off season".

My roasting technique (tightly covering the tray with foil for 20-30 minutes after the peppers are wrinkly) is good. I sit the tray on the table, watch some TV, and pull away. I feel like I'm skinning an elderly person, though. The flesh moves and the skin just pulls up and breaks apart.

I also just put the Roma (or Grape Tomatoes, which I've used, too) into a pot of boiling water, then cold water, to skin. I don't see the difference in roasting them, except extended time. I DO put the onion and garlic cloves onto the tray in the oven for a few minutes, though.

Then, when all the veggies are skinned or chopped (onions) or smushed (garlic) I use our handheld Stick Blender and puree everything in the pot. I've made double recipes and that's fine, too. I've used cider vinegar, white vinegar, Balsamic vinegar ... but no Red Wine Vinegar because I can't seem to find it in the canning kitchen at the moment. I've been known to add a small "glug" of red wine into the pot, too. I used only white vinegar with the Yellow spread, though, because I wanted a pretty color. Of course I cook it up until it's the consistency I want.

I also made some spread with a bunch of those purple skinned peppers (got a large bag of "old" peppers that were just fine from our produce market) and their color was a bit weird. The purple skin changes to a murky green when cooked. I think I used part white and part Balsamic vinegar with those. And I made a batch with those very pale yellow-green peppers. Good, but not the most attractive. The pretties colors are the traditional Red and the bright Yellow.

Anyway, I'm having fun, making a mess of things, and because it's not chocolate, I'm not gaining weight in the process of cooking!

Thanks, Kathy