How To Roast Peppers, 3 Ways
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Outdoor grill or baking sheet--depending on method
Plastic wrap or aluminum foil
Roast pepper on a gas stovetop (best for 1 to 2 peppers)
Turn a burner to the highest setting and set your pepper directly on the flame. Use a pair of tongs to turn the pepper occasionally until the skin is completely blackened, about 8 minutes.
Roast peppers on the grill (best for 4 to 6 peppers)
Heat a gas grill to high or prepare a charcoal grill for direct heat. Place the peppers directly over the heat.
Turn the peppers every 2 to 3 minutes until they are completely charred, about 10 minutes total.
Roast peppers under the broiler (good for 4 to 8 peppers)
Position an oven rack as close as you can to the broiling element in your oven, and turn the broiler on to high.
Place your peppers on a baking sheet and place it directly under the broiler.
Use a pair of tongs to turn the peppers occasionally until the skin is completely blackened, about 8 minutes total.
How to peel roasted peppers
Put the still-warm pepper(s) in a heatproof bowl and cover either with plastic wrap, aluminum foil, or a pot lid.
The skin will loosen as the pepper steams, and once it's cooled down a bit, you can easily remove the skin with your fingers.
Storage: The roasted peppers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.