How To Roast A Bell Pepper Over A Gas Flame
Roasting peppers are pretty easy when you have a gas stove. If you don’t have a gas stove, you can roast them over a barbecue flame or in a dish in the oven under the broiler and turn as the sides blacken.
*You may want to use tinfoil around your flame to catch the drippings, it makes quite a mess!
1. First select your pepper, make sure it is ripe (in the case of green peppers, they are actually unripe red peppers…) Turn your flame onto high/medium high and place the pepper over it. You will want to have some sort of tongs to pick up the pepper and turn it.
2. Once a side or portion has turned black, you are going to turn it over to another part. (Please use tongs, not hands…) Continue doing this until every side of your pepper turns black. Including the top and bottom!
3. When your pepper is all ugly and blackened place it into a metal pot with a lid, or wrap in some tinfoil if you want. But the pot is easier and less wasteful. You want a lid on the pot so that it can steam it and continue to cook the insides. Let it sit in here for 10-15 minutes.
4. Take your pepper(s) out of the pot/tinfoil (with tongs) and place on a cutting board. Slice it in half and scoop out the seeds, juices and take off the top.
5. Slice each half into another half and start sliding the blackened skin off of the pepper. Do NOT run it under water, as you will wash away a lot of the flavour. Just use a spoon or a knife to scrape off the little tiny black bits once you’ve removed most of it with your hands.
6. Now your peppers are ready to use. You can add them on top of pizza, blend into hummus, put into burritos or quesadillas, add to salads and more.
Enjoy!