I have done this before, but only in the oven and on the grill. Now that I have a gas cooktop I decided to give it a go.
Start with a freshly washed pepper, no stickers attached, please.
Lay it right on your burner. I had it set on low to medium. Leave it on one side till it gets black and charred like this. Then you just turn it with a pair of tongs till all the sides of your pepper have been charred. This takes about 5 -7 mins or so. You may hear some hissing and popping as your pepper begins to heat up. This is totally okay. I havent had one blow up on me yet!
Once you have charred the whole thing remove it from the burner and place it into a bowl covered with saran wrap. This keeps the moisture in and allows you to get the skin off much easier. I left mine in there about 3-4 minutes. (Its in there really. I promise.)
It will look like this when it comes out of the bowl. The charred skin may already be starting to peel off.
Then you want to cut around the stem to remove the stem section and as many of the seeds as you can. Next use your knife and cut thru the top skin layer. This lets you begin to remove all the charred skin. The goal is to get off as much of the charred skin as possible. Its okay if there is some left on. (If you look closely at the picture you can see the steam coming off the pepper...neato)
Here is what it will look like after you have removed the charred skin. This is the outside of the pepper.
Here is the inside. If there were any seeds left you will want to remove them now.
Easy Peasy. Now you have a roasted pepper. Ready to be cut up in whatever fashion you like.
The Weekend Dish: 10/21/2017
11 hours ago