• OVEN METHOD: Roast at 450 F for 30 minutes, turning often or broil on high with top rack 8 inches from the top for 10 minutes, again turn often using tongs.
• GAS STOVETOP: Turn the burner on high. If you have a vent hood it is recommended you turn that on as well. Using long metal tongs, place the pepper onto the burner, directly in the gas range flame. When the pepper begins to blister, use the tongs to rotate ¼ turn. Continue rotating until entire pepper is blistered and charred.
• GRILL: Place whole bell peppers directly on a hot grill, turning every 2-3 minutes until the skin is blackened and blistered all over (about 10-15 minutes).
• AIR FRYER: Preheat air fryer to 400 degrees. Lightly rub the peppers with oil. Cook for 10 minutes, rotating halfway through.

How to Peel Roasted Peppers.

• Place the roasted pepper directly into the brown paper bag and fold over to hold the steam inside. Alternatively, you can use a bowl with plastic wrap over the top.
• After 15 minutes, rinse the pepper under a stream of cold water while rubbing the skin. Continue until the skin has come off. You may have to use a spoon or butter knife to scrape off any stuck on areas.