If you love the taste of bell peppers, but don’t like the taste of the skin, removing the pepper’s skin will help you enjoy it more. Roasting a bell pepper is an ideal way to remove its skin, and helps bring out some of the pepper’s natural flavors to boot. This process also works well if you’re pureeing the pepper for a soup, or to make homemade baby food, when the skin is unwanted.
Things You'll Need
Wash the bell pepper thoroughly in the sink then dry.
Turn the burner on a gas stove to medium heat. Lay the bell pepper flat over the flame, one side at a time.
Turn the pepper to another side once the side over the flame has blackened. Repeat this process until the pepper is blackened all over.
Wrap the pepper tightly in tin foil and let sit for 15 minutes.
Peel off the tin foil and cut out the stem, pulling the stem and the pepper’s innards away.
Peel the roasted skin from the pepper’s flesh, using your fingers. The skin will peel easily away with very little force.