Roasted peppers can add so much flavor to a variety of dishes: salsa, soups and stews, pastas, and sandwiches, just to name a few. To roast a pepper, you will want to cook it over very high heat until the skin begins to blister and eventually becomes completely blackened on the outside.
There are several methods that can be used to roast peppers, but I have a new favorite to add to that list. And it is so easy. As long as you have a gas stove, there are no special tools required, or incredible hot ovens.
That picture says it all, but just in case you need some more details on this method for roasting peppers, I’ll spill the details. I learned this trick last fall in Napa from chef Jeffrey Saad and he reminded me again a few weeks ago at Evo Conference in the Bush’s Beans Food Workshop.
How to Roast Peppers
1. Wash and dry the outside of the pepper. You can roast any pepper, poblano, red bell pepper, Hatch green Chiles and more.
2. Place the pepper on top of the grates on your gas stove. Turn the stove’s flame to medium-high.
3. Cook the pepper until it begins to blister and blacken. Every few minutes, give it a turn so that you can continue roasting on another side.
4. When the whole pepper is completely black, place the roasted pepper in a bowl and cover it with a plate or plastic wrap.
5. Let sit for about 5 – 10 minutes; you’ll want to wait until it’s cool enough to handle.
6. After the pepper has cooled enough to touch, use your fingers to rub off the blackened skin. Discard the skin. The tender flesh below will have a nice smoky flavor to it.
That’s it! Just make sure you wash your hands well afterward to avoid accidental touches to your eyes. If you are roasting many peppers, especially of the hotter variety it is wise to wear rubber gloves while removing the skin.
What to Make with Roasted Peppers
Now that you know all there is to know about how to roast peppers, try some of these tasty recipes that call for roasted peppers!
This easy roasted salsa verde is a mix of roasted tomatillos, roasted poblano pepper, roasted jalapeño pepper, fresh garlic, cilantro, and shallot.
Roasted Red Pepper Hummus is a great way to use roasted red peppers. It is a tasty and healthy snack!
This recipe for Roasted Red Pepper and Prosciutto Grilled Cheese is a fun twist on the original grilled cheese using sharp cheddar cheese, Parmigiano Reggiano, roasted red peppers and prosciutto. You won’t regret trying this twist!
Classic hummus is transformed into this Roasted Salsa Verde Hummus with the addition of roasted poblano, jalapeño, tomatillo, onion, cilantro, and lime.
Next time you’re craving guacamole, try this Roasted Salsa Verde Guacamole for something different!
Served with a large salad and a crusty loaf of bread this soup can be a delicious and warming meal all on its own. Roasted red pepper soup is vegetarian and very filling.
What is your favorite way to roast peppers?

How to Roast Peppers
Roasted peppers can add so much flavor to a variety of dishes: salsa, soups and stews, pastas, and sandwiches, just to name a few. To roast a pepper, you will want to cook it over very high heat until the skin begins to blister and eventually becomes completely blackened on the outside.
Ingredients
- 1 Anaheim Pepper, or pepper of choice
Instructions
- Wash and dry the outside of the pepper. You can roast any pepper, poblano, red bell pepper, Hatch green Chiles and more.
- Place the pepper on top of the grates on your gas stove. Turn the stove's flame to medium-high.
- Cook the pepper until it begins to blister and blacken. Every few minutes, give it a turn so that you can continue roasting on another side.
- When the whole pepper is completely black, place the roasted pepper in a bowl and cover it with a plate or plastic wrap.
- Let sit for about 5 - 10 minutes; you'll want to wait until it's cool enough to handle.
- After the pepper has cooled enough to touch, use your fingers to rub off the blackened skin. Discard the skin. The tender flesh below will have a nice smoky flavor to it.
Notes
That's it! Just make sure you wash your hands well afterward to avoid accidental touches to your eyes. If you are roasting many peppers, especially of the hotter variety it is wise to wear rubber gloves while removing the skin.
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Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 6Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 1gFiber 1gSugar 0gProtein 0g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Charlene Hunter
Wednesday 29th of July 2015
Just read your article on "How to Roast Peppers." Unfortunately, in the apartment I rent, there is an electric stove. Is there another menthod to achieve a simliar smokiness? Thank you.
Katie Goodman
Thursday 30th of July 2015
You can use the same method on an outdoor grill, gas or charcoal.
angela@spinachtiger
Monday 1st of August 2011
I learned a trick from a friend to take the blackened pepper and put in wet towel and rub skin off. Works great, but then there is the mess of the towel.
Jan
Wednesday 27th of July 2011
With my electric stove I use a hot burner and iron skillet. If the pepper is really lumpy I cut it and seed it first so it lays it flat on the dry skillet. I'll press the pepper flat with a spatula, bacon press or smaller skillet. When it's all blistery I put it in a small paper bag (leftover lunch sacks from my son's school days) and fold down the top to seal it. Then I tear open the bag so it lays flat and use a dinner knife to scrape the skin off right onto the bag. A toaster oven broiler works well too. The heating element is closer than it is in the full size oven so it blackens faster and heats up the kitchen less.
Tracy
Tuesday 26th of July 2011
Wonderful tips!
Jen @ My Kitchen Addiction
Monday 25th of July 2011
Yum! I love roasted peppers.. Great post!