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The next way to roast a pepper is to do it in the oven. Since most people don’t have gas stoves and aren’t willing to fire up a grill for a couple of peppers, oven roasting is the most common way to do it. This also works very well for large peppers, like red bell peppers. Pre-heat the oven to 400 to 425 degrees and make sure the rack you are going to roast the pepper on is close to the heat source of the stove. In some ovens, that’s the top rack. If that’s the case, make sure there is just enough room between the top rack and the top of the oven to fit the pepper. Once the oven is heated, place the pepper on the open rack (if you’re roasting small peppers, it’s ok to put them on a baking sheet.) Placing the pepper on the open rack allows the warm air to hit the pepper on all sides. Make sure to place a piece of tinfoil underneath the pepper to catch any juices that fall, or else you’ll find yourself scrubbing your oven later on. After about twenty minutes (ten minutes for a small pepper), check the pepper to see if it’s blistered on one side. If it hasn’t, let the pepper keep cooking another ten minutes and check it again. If it has significantly blistered on one side and most of the skin has puffed up, rotate the pepper to the next side, let it keep cooking for another ten minutes, and check it again. Keep doing this until the pepper is mostly blistered. This can take from 30 to 45 minutes to fully roast a red bell pepper. Once you are done with the roasting, gently roll the pepper along the rack and into a bowl, or lift the pepper with a pair of blunt tongs. Do not use the tongs with the sharp ridges as this will most likely pierce the pepper skin and you’ll lose all of that tasty juice to the maw of your oven. After the pepper is in the bowl, cover the bowl with a dish towel so that the pepper continues to steam. This makes it much easier to remove the skin. You should also do this with the smaller peppers. Let them sit for about fifteen minutes and then start peeling them. The best way to peel them is to make a slit in the blistered skin and gently lift the pepper and let it roll out of the skin. Here, you can let gravity do the work. Once the skin is removed, pull off the stem, which should still have the seeds attached. You can save the liquid for something else (and I recommend that you do, because it’s delicious!)
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The last way to roast a pepper is a mix of the above two methods. This method requires a charcoal grill with a high flame. Place the pepper on the grill rack over the open flame and close the grill. This will blacken the pepper after just a few minutes. Open up the grill and rotate the pepper with some blunt tongs so the other side blisters and blackens, as well. Again, with this method, use either blunt tongs to remove the pepper or roll it off the grill into your bowl. By keeping the grill closed, you add a nice smoky flavor to your roasted pepper. Try using different types of wood like mesquite for some extra flavor. This method is the most labor intensive, but also produces the highest quality of roasted pepper. This also happens to be the traditional method of roasting peppers, too!