hi I work at a golf club here in ontario and one of my co-workers roasted some red peppers , when he cleaned them his pepper flesh was nice and bright red and clean Im .not sure what he did , When I roast the peppers the sous chef turns on the gas stove to high and tosses the peppers on. I believe they burn because when I clean them some of the flesh is dark. .Does it make a difference whether they are slow roasted or if they are roasted faster at a higher heat? .Is an oven better than the open fire method ?
what is the best way to roast and or clean red peppers
It sounds like the sous chef is not keeping them turned and they are burned. You want the skin to char, but not the flesh. I use my oven (gas) on broil and keep turning them. (Same for Anaheims or Anchos). A gas grill works pretty well also.
I roast my peppers on a gas stove fire.
Just hold the peppers with tongues. Turn around in the fire so "just" the skin will char, then put the peppers in a glass bowl, cover with plastic wrap for 30 minutes ... open and peel the skin off.
steaming them is important I put them in a brown paper bag until they peel easy.