Roasted Peppers: How to Roast a Pepper on a Gas Range

Recipe by Julesong
READY IN: 15mins
YIELD: 1 batch


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


  • Rinse the pepper.
  • Stick the pepper on a metal skewer or long handled fork.
  • 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).
  • When the pepper begins to blister, rotate; continue rotating until entire pepper is blistered and charred*.
  • Place the roasted pepper directly into a Ziploc and seal.
  • After 15 minutes, rinse the pepper under small stream of cold water.
  • Rub the pepper thoroughly until all the skin has come off, or carefully scrape skin with a butter knife to remove.
  • *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.