There are 3 options for how to roast a bell pepper:
Method #1) Buy roasted peppers in a jar.
Method #2) Brush the peppers with oil and place into a 400 degree F oven for 20 to 30 minutes.
Method #3) Roast them over a gas burner on the stove or an outdoor grill.
Unless you are roasting bell peppers outside over a grill, I do NOT recommend Method #3 for your roasting method if you are NOT swift on your feet, a fire bug, or you aren’t crazy enough.
If you are all three these things, and you choose this method of roasting your peppers, keep rotating them as they begin to char.
Rotation is key to keeping the charred pieces of flesh from flaking off and flying up into the air. The bits are small, but a MAJOR fire hazard, especially indoors.
Once the peppers are good and charred, place them into a bowl. Cover the bowl with a lid or plastic wrap and allow the peppers to “sweat”. (I’m not sure why it is referred to as “sweat”. Yes, that is what they are doing, but it sounds stinky and unappetizing.)
Remove the stem, peels, and seeds from each pepper and discard. Chop peppers as needed for your favorite dish.
I’ve only just begun to love peppers. Roasting them makes them so sweet!