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

"Freshly roasted peppers are wonderfully flavorful, and not nearly as difficult to prepare as you might imagine. :) Give it a try! Requires gas range."
photo by Kevin K. photo by Kevin K.
photo by Kevin K.
photo by gailanng photo by gailanng
Ready In:
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.

Questions & Replies

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  1. gailanng
    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...
  2. WI Cheesehead
    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.
  3. xrayharmony1
    I've done this same method of roasting before, but I never thought of using one of my long forks to hold on to the pepper, or the trick of putting it in a ziploc bag for 15 min in order to allow it to cook longer & make the peel come off completely effortlessly! Amazing what just a couple simple tweaks can accomplish when it comes to getting something done well and extra efficiently besides! Thank you so much! Harmony Jacobson West St. Paul, MN
  4. littlemafia
    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.
  5. Chef quotLittle Nan
    Very easy to do, simple instructions...thank you!


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