Cooking them too slow can do that, it’s better to have less time and hotter. They stay slightly former and drier with more of a grilled texture. Adding liquids can make it act more boiled.
Fast and hot keeps them cwisp though, so if you don’t like em slimy that’s the play. I kept fucking up and making my diced peppers soggy until I learned that trick.
Cooking them too slow can do that, it’s better to have less time and hotter. They stay slightly former and drier with more of a grilled texture. Adding liquids can make it act more boiled.
Slow and low is how you caramelize them. Too fast and too hot just burns them. Done right, they become more of a sauce. Same with roasting garlic.
Fast and hot keeps them cwisp though, so if you don’t like em slimy that’s the play. I kept fucking up and making my diced peppers soggy until I learned that trick.