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    You are in: Home / Recipes / Roasted Peppers: How to Roast a Pepper on a Gas Range Recipe
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    Roasted Peppers: How to Roast a Pepper on a Gas Range

    Roasted Peppers: How to Roast a Pepper on a Gas Range. Photo by gailanng

    1/1 Photo of Roasted Peppers: How to Roast a Pepper on a Gas Range

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Julesong's Note:

    Freshly roasted peppers are wonderfully flavorful, and not nearly as difficult to prepare as you might imagine. :) Give it a try! Requires gas range.

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    Ingredients:

    Yield:

    batch

    Units: US | Metric

    • bell pepper (bell or hot, whichever)
    • skewer (or long handled fork)

    Directions:

    1. 1
      Rinse the pepper.
    2. 2
      Stick the pepper on a metal skewer or long handled fork.
    3. 3
      Hold pepper close to the gas range flame (a small kitchen torch such as is used for crème brulee is also acceptable, but using a range is safer).
    4. 4
      When the pepper begins to blister, rotate; continue rotating until entire pepper is blistered and charred*.
    5. 5
      Place the roasted pepper directly into a Ziploc and seal.
    6. 6
      After 15 minutes, rinse the pepper under small stream of cold water.
    7. 7
      Rub the pepper thoroughly until all the skin has come off, or carefully scrape skin with a butter knife to remove.
    8. 8
      *Note:the amount of charring is open to debate; some people prefer them evenly darkened but not blackened, but others prefer them very charred- you'll need to experiment and decide for yourself.

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    Ratings & Reviews:

    • on September 21, 2009

      55

      MY teachable moment: 1) Use extra long tongs and hold tight. It can easily fall into your burner. 2) Stand back because it sparks and fizzles. 3) Don't rush the process. Quickly burning the outside doesn't constitute a good roast and blister. 4) Once you get the technique down, these are extraordinarily cheaper than store-bought and quicker to prepare than driving to your grocer. 5) Manically think up recipes for use...pesto, salads, pasta, brushetta, pizza...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2012

      45

      I am a total roasting novice. I wanted to make marinated peppers, so I tried this. I used salad tongs. Note that the pepper spits and crackles as it blackens. It took about 7 minutes per pepper, then I put in a bowl with a lid. I left the one in there while I cooked the other one. I don't think 15 minutes helped the skin peeling any more than the 7 minutes. But I would never use a plastic bag. After I skinned, deseeded and sliced, I put in a mason jar with garlic and salt in layers and covered with olive oil. Put in the fridge to marinate.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2009

      55

      This is the same way my mom is been making it. She just didn't use any skewers, instead she turned it from the ends.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Roasted Peppers: How to Roast a Pepper on a Gas Range

    Serving Size: 1 (358 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 0.0
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

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