Stovetop Roasted Peppers
Blacken the skin of whole bell peppers directly over an open gas flame until charred and blistering, then steam them in a covered bowl to loosen the skins for easy peeling.
Fire is the primary cooking tool
This method relies on high heat to blister the exterior while keeping the flesh beneath tender. You must have a gas stovetop to execute this properly.
- gas stovetop burner
- metal tongs
- mixing bowl
- plastic wrap or a tight-fitting lid
What goes in.
- 4large bell peppers, washed and dried
Trap the heat
Sealing the charred peppers immediately creates a steam environment that separates the skin from the flesh, making it slide off with minimal effort.
The method.
Ignite the burner
Set your gas burner to the highest setting.
Char the skin
Place peppers directly onto the grate over the flame. Use tongs to rotate them every 2-3 minutes as the skin bubbles, turns black, and peels away.
Steam
Transfer blackened peppers immediately into a bowl and cover tightly for 10 minutes. The moisture trapped inside will do the work for you.
Clean
Remove the peppers. Use your fingers or a paper towel to rub away the charred skin. Split them open, discard the stem and seeds, and slice the flesh.
Other turns to take.
Marinated
Toss the cleaned strips with olive oil, minced garlic, and a splash of sherry vinegar before serving.
When it doesn't go to plan.
Do not rinse the peppers under water to remove the char, as this washes away the smoky oils you just worked to develop.
If you have a stubborn bit of skin, use the side of a knife to gently scrape it away rather than pulling.
Keep the peppers moving; if left stationary, they will soften too much before the skin is fully charred.
The ones that keep coming up.
Can I do this on an electric stove?
Not directly. An electric coil does not provide the open flame necessary to blister the skin without cooking the inside into mush.
How do I know they are charred enough?
The skin should look papery and almost entirely black, with the pepper itself feeling slightly collapsed and soft to the touch.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe