• Prepare the Peppers - Rinse under cool running water and dry with a clean towel. Depending on the cooking method below, leave them whole, or cut them into halves, quarters, or slices.

Oven-Roasting Method

• Roasting Whole Peppers - Set the oven rack to the middle position. Heat the oven to 450ºF (232ºC). Line a sheet pan with foil and add the peppers. Roast for 20 minutes. Use tongs to give them a quarter-turn. Continue cooking until the skin is blistered and charred, about 20 minutes.
• Roasting Halves - Set the oven rack to the middle position. Heat the oven to 450ºF (232ºC). Line a sheet pan with foil. Place the peppers cut side down in a single layer. Roast until the skin is blistered and charred, about 20 to 25 minutes. Alternatively, cut into quarters or thinner slices. Reduce the time for smaller pieces or for less charring if leaving the skin on.

Broiling Method

• Broiling Whole Peppers - Set the oven rack about 6 to 8 inches away from the upper heating element. Set the oven to broil. Line a sheet pan with foil. Place the peppers in a single layer. Broil, turning every 2 to 3 minutes, until all the sides are blistered and charred, about 8 to 12 minutes.

Stovetop Method

• Stovetop Roasting - Using a gas stove, turn the burner to medium heat. Place the whole bell pepper directly on the burner grate. Roast, turning every 1 to 2 minutes with a pair of tongs, until all sides are blistered and charred, about 6 to 8 minutes. Reduce the heat as needed.

Grilling Method

• Grilling Whole Peppers - Heat the grill over medium-high heat. Place whole peppers on the grates. Cover and roast, making a quarter turn every 5 to 7 minutes. Cook until each side is blistered and charred, about 20 to 30 minutes.
• Grilling Cut Peppers - Heat the grill over medium-high heat. Cut the peppers into halves or quarters. Place them skin side down on the grates. Cover and cook until lightly charred, about 10 minutes. Flip and cook until tender, about 5 minutes.

Remove the Seeds and Cut

• Remove the Skin (Optional) - Immediately transfer the roasted peppers to a bowl and cover with plastic wrap. Alternatively, place them in a pot, then cover them with a lid. Let them steam for 15 to 20 minutes. Peel the skin off each pepper. Keep them whole, or proceed to remove the seeds and cut them.
• Remove the Seeds - Trim off the stem (if still attached). Use a spoon to scoop out the seeds.
• Cut the Roasted Peppers - After removing the seeds, cut them into slices or diced pieces.