What's your method for roasting peppers?

On the grill, open flame, whole

Whole under the broiler if cooking indoors; on the grill if outdoors. Use some tongs to turn those babies till they’re black. Place in paper bag so that they continue to steam, and when they’re cool, the skin slides off easily. Then I slice, dessed, chop to my heart’s content.

I do them whole under the broiler. Then I put them in a brown paper bag for a few minutes to loosen the skin, which slips right off.

@marinelife How does the brown paper bag help the skins loosen?

@Aethelflaed It holds in moisture.

On the grill de-seeded, chunks, in aluminum foil to help the steam stay in. nomnomnom (sorry <3 peppers)

Open flame.

Roast them until the skin blisters and starts to char, then put them in a brown paper bag to rest for a couple of minutes. After a couple of minutes the outer skin will peal off very eaisly under running water. After pealing, cut off the top, split the pepper, remove the seeds and membrane, and cut into strips.

Chop them into thick chunks, baste in olive oil and crushed garlic. Sometimes, I pop them into an oven roasting bag along with several other types of veg and they turn absolutely delicious.

Grilled over hot coals, maybe with some damp mesquite chips on the fire.

Cut the tops and bottoms off, remove stem. Fold open the remaining pepper, remove ribs and seeds, and chop into two pieces. Lay all the pepper pieces flat on a baking sheet and broil until blistery and blackened.

Remove to a bowl, cover with plastic wrap, and steam for 15 minutes before peeling.

I do it as @marinelife does. I do the same for garlic and for egglant, too. If you roast all of them, you can make one heck of a dip, spread, or side dish…Yum!