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.
The method worked like a charm. I think the key is the direct heat… The outsides of the peppers get charred and blistered (read: flavor) quickly before the pepper gets overcooked and mushy.
I may be the last person to discover this, but in the event that I’m not, I have to share a quick tutorial… If you like roasted peppers, you have to give this a try!
How to Roast Peppers on the Stove Top
What you’ll need:
- Peppers (poblanos, bell peppers, whatever you want to roast!)
- A large heavy cast-iron or stainless steel skillet (don’t use non-stick)
- A large bowl (big enough to hold the peppers you are roasting)
- Plastic wrap
Rinse and dry your peppers and set them aside.
Preheat your skillet over medium-high heat. Arrange the peppers in a single layer in the skillet, leaving some room in between the peppers. Let the peppers cook for a few minutes on each side, until the skins are charred and start to blister. Turn the peppers with the tongs so that they get roasted evenly on every side.
Once the peppers are charred and blistered, transfer them to the large bowl. Immediately cover the bowl tightly with plastic wrap so that the peppers will steam in the bowl. Let them sit for 15 minutes.
Remove the peppers from the bowl. The skins will peel off easily. Seed and chop the peppers (or, simply remove the stem and seeds and stuff ‘em!), and use them in your favorite recipes!