How are the peels/skin when you do green peppers? I want to do some this week. I'm wondering how they hydrate back up? For some reason I think the skins will be tough. Our local farmers market has a farmer who offers "fill a bag" for $3.00. They have green peppers, banana peppers, patty pan (this summer at least) and cukes. I'd love to fill a bag of peppers and if they have squash. Put some of that up.