Do you know how to roast and peel a pepper? It might seem like a daunting task, but after reading this and looking at the pictures, I think you’ll know you can easily do it! 
This red pepper is delicious. It’s fresh, sweet and crunchy.
Now let’s roast it and turn it into something rich, smoky, and soft. It’s also delicious — in a different way.
There are a few different ways to roast a pepper — my technique of choice for large peppers is on a stove burner. Off we go.
How to Roast and Peel a Pepper
Place the pepper directly on top of a high flame and let it char for a few minutes. You’ll hear it crackle as the skin begins to heat. Use metal kitchen tongs to turn the pepper as each side chars.
It should be mostly black when you’re done. This should take just a few minutes.
Use the tongs to remove the pepper from the burner and place it in a bowl and cover it tightly with plastic wrap.
Let the pepper steam this way for about 5 minutes. Then remove the plastic and let the pepper become cool enough to touch.
Gently use your hands to peel the blackened skin off the pepper. It should come off with ease this way, but you can also use the dull side of a paring knife to help.
I like to leave a few tiny bits here and there for an added smoky flavor. (Do not rinse the pepper! If you do, you’ll rinse off some of the wonderful flavor!)
Use your hands or the paring knife to break the pepper into a few large pieces.
Use your hands to gently remove the stem, and a paring knife on the inside of the pepper to remove any white membranes and seeds.
Now you can slice and dice any way you’d like!
Notes for How to Roast and Peel a Pepper
You can roast a few peppers at one time (using all of your burners) — use a large bowl when they’re finished charring, and steam them all at once.
For smaller peppers like jalapeños, you can use the broiler. Here’s an example.
thyme (sarah) says
June 7, 2012 at 11:47 amI can’t wait to show this to my husband. He was making a mess of the red peppers the other day. I totally forgot to tell him to put the poor peppers in a bowl and let the steam release the skin. He spent forever peeling the skin off by hand.
Shannon says
June 7, 2012 at 2:16 pmDo you ever set off the smoke detector doing this?
valentina says
June 7, 2012 at 4:03 pmNope! Only when I sauté mushrooms it seems — 😉 Turn on the hood fan if you’re concerned about it — but this method doesn’t really create smoke the way a grill would. Happy roasting! 🙂
Chef Mireille says
February 8, 2019 at 5:34 pmI love freshly made roasted peppers – Sometimes I have it as a salad as is with just a little olive oil and balsamic. Great tips on roasting peppers!
valentina says
February 8, 2019 at 5:47 pmThanks so much. I love them just as they are after roasting too. Such great smoky-sweet flavor! 🙂
Danielle Wolter says
February 8, 2019 at 6:39 pmI love roasted peppers so much! Thanks for all the helpful tips. I do mine both on the stove and on a grill – depends on the season 🙂
krissy says
February 8, 2019 at 7:19 pmWhere has this been all my life! What an easy and very efficient way to peel a pepper. thanks for sharing.
valentina says
February 9, 2019 at 4:11 pmThanks! Makes me happy. 🙂
Adrianne says
February 8, 2019 at 8:25 pmThis is such a great idea Valentina! I have done it before but I was hesitant as I didn’t really know what I was doing. But your step by step photos are great. Cheers!
valentina says
February 9, 2019 at 4:11 pmThanks so much, Adrianne. Love that this is helpful! 🙂
Jillian says
February 8, 2019 at 9:38 pmYour photos are beautiful and instructions are very helpful – great post!!
valentina says
February 9, 2019 at 4:12 pmThank you Jillian!