Nothing special in this post – just a nifty little trick that some of you with gas ranges might find to come in handy one of these days. While oven-roasted and grilled whole red peppers are both fine and dandy, and I believe superior to fire-roasted peppers, there’s nothing more convenient and easy than this when you just need to roast a couple. And it makes the kitchen smell unbe-frickin-lievable.
Just slap ‘em on the burner, and turn the flame on high – rotating until all sides are charred. Finish by placing in a bowl and covering to let them steam until soft and tender – with easily-removable skin.