Stovetop Charred Bell Pepper

1. Preparing the Pepper

Place the whole, unsliced bell pepper directly on the gas burner of your stove over high heat.

2. Charring the Skin

Use tongs to carefully rotate the pepper frequently, ensuring all sides are exposed to the flame as the skin begins to blacken and blister.

3. Steaming the Pepper

Once roughly 75 percent of the pepper's skin has charred, use the tongs to transfer the pepper into a paper bag or a large, heatproof bowl.

4. Enclosing for Steam

Seal the paper bag by folding the top over or cover the bowl tightly with a dish or plastic wrap to trap the steam.

5. Resting and Cooling

Allow the pepper to rest for at least 10 to 15 minutes. This process will enable the pepper to cool and the steam to help loosen the skin.

6. Peeling the Pepper

After resting, gently peel away as much of the charred skin as possible. It's acceptable for some charred bits to remain for added flavor and a rustic appearance.

7. Preparing for Use

Slice the pepper open, remove the seeds, and then proceed to cut or incorporate it as desired in your dish.