Italian Roasted Peppers
Roast the peppers using direct heat, set as high as possible. For one or two peppers, I use the burners on my gas stove. For more, I use my gas grill. A broiler (gas or electric) works too. The directions below are for a gas burner but the same technique works for a gas grill and a gas or electric broiler. The pepper won’t obviously touch the heat source if using a grill or a broiler.
Servings Prep Time
1or more 10minutes
Cook Time Passive Time
10minutes 10minutes
Servings Prep Time
1or more 10minutes
Cook Time Passive Time
10minutes 10minutes
Ingredients
Instructions
  1. If using a gas burner, set the burner to medium high.
  2. Using long-handled tongs, put the pepper directly on the grate above the flame (where you would ordinarily set the pot).
  3. As the skin begins to blacken, move and rotate the pepper to get the skin evenly black.
  6. When the skin is evenly blackened, put the pepper in a non-reactive heat-proof bowl with a lid, such as one made from glass or enamel.
  7. Cover and allow to cool for 10 minutes.
  8. Rub off the skin. It helps to keep a bowl of water nearby to dip your fingers into to remove the skin that will inevitably stick to your fingers.
  10. Catch any juice that runs out of the peppers to add back once the peppers are peeled, cleaned, and cut.
  11. Cut the peppers in half from top to bottom. Remove the stem, ribs, and seeds.
  12. Use as directed in the recipe.
Recipe Notes

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