I’ve been making roasted peppers for years. Until recently, I always made them under the broiler. That was the way I learned to do it (most likely from someone on the Food Network 6 or 7 years ago), so that’s how I’ve always done it.
Sometimes my pepper roasting method worked well, but there were plenty of times when it didn’t. I’d end up with mushy peppers that completely fell apart when I tried to peel the skins off. I am one who tries to roll with the punches in the kitchen, so I’d always just throw them into a soup and blend it up. Problem solved.
But, what about those times when I really wanted nice roasted peppers?
I decided it was time to try a new method. I’ve heard of people using a kitchen torch on their peppers… And, some others have put a pepper on a fork and roasted it marshmallow-style on their grill or gas burner. Both sounded like good ideas, but I wasn’t in the mood to burn the house down (or give the toddler any ideas… she’s in the “monkey see, monkey do” stage).
I decided to roast the peppers on my stovetop in a skillet. It takes the direct heat idea from torching or grilling on a fork, but keeps it a bit more hands-off. Perfect. Continue Reading