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How to Roast a Red Pepper

by Jennifer Armentrout

fromFine Cooking
Issue 67

1. Char the pepper.

Coat each pepper in a little oil. Iif you have gas burners, you can roast a pepper directly on the grate over high heat, turning the pepper occasionally until it’s charred all over.

To char a batch of peppers, a hot charcoal or gas grill is best, but the broiler works, too. Put the oiled peppers on a foil-lined baking sheet and broil as close to the element as possible, turning them so they char evenly.

  • 2. Put the charred peppers in a bowl while they’re still hot and cover with plastic. Let them rest until they’re cool enough to handle. Pull on the stem; the seed core will pop out. Ccut the pepper open, flick off any seeds, and turn skin side up.
  • 3. Use a paring knife to scrape away the charred skin. Don’t rinse the peppers with water or you’ll dilute their  flavor.

For electric stoves, get a stovetop pepper roaster. It turns your electric burner into a little grill, and it’s also handy for heating tortillas. Sur La Table sells a stovetop pepper roaster for $14.99.

Photos: Scott Phillips

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