How to Roast and Skin a Red Pepper - CHOW

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There are plenty of uses for roasted red peppers, and though a jar of them will do in a pinch, freshly roasted and skinned peppers are easy enough to do yourself. This method involves a little more energy than others—a little dinner-prep calisthenics.

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• chowhound
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• roasted red pepper
• roast
• char
• charred

[gardnyc]

I think plastic bag + hot pepper = plastic ON pepper, not good

[mrtesting]

WRONG!!!

[pradawallflower]

@megamimulus right, like i'm going to go out and buy a propane torch just to roast a red pepper when this chick just did it in 45 seconds? uh, okay...

[tobythesandwich]

@gardnyc The pepper isn't hot enough to melt the plastic.

[itsRyanLiew]

DONT WASH IT!!! NOOOOOOOO!!!! FCK! JUST PEEL IT DAMMIT

[kidowner]

@gardnyc why is that? :O

[megamimulus]

We use a propane torch to burn the skins, preserving the firm texture and natural flavor of the peppers. Immediately after rapid blackening, plunge the peppers into cold water. The skins rinse off easily leaving the firm flesh unscathed. After cleaning and stuffing, the peppers are put in a hot oven to melt the cheese and add a warm "roast" flavor. (see video)

(Start out with tasty varieties. Carmen and off-season grocery-store "Ancient Sweet" are wonderful!)

[chillaxation]

She washed it?! Chef will not be happy.

[rabbiteh]

i dont use water. It washes away the flavour.