Immediately place roasted peppers in a sealed plastic bag or bowl with plastic wrap for 10 minutes to trap steam, which loosens the skin and makes peeling effortless without losing the pepper's tender flesh.

Position peppers directly over a gas flame or under a broiler until the skin is completely blackened and blistered—don't shy away from heavy charring, as it develops deep, complex smoky flavors.

Rotate peppers every 3-4 minutes during roasting to ensure all sides char uniformly, preventing undercooked spots and guaranteeing consistent texture throughout.

Store finished roasted peppers submerged in high-quality olive oil with garlic and herbs in the refrigerator—they'll last 2 weeks, infuse with flavor, and the oil becomes a premium finishing ingredient for other dishes.

Select peppers with flat sides and avoid pointy ones, as they roast more evenly and sit better on your heat source, resulting in better char coverage and less uneven cooking.