🔥 Grill Method: Place whole peppers on a hot grill over direct flame, turning every few minutes until blackened and blistered on all sides (about 10 minutes).🔥 Gas Stove Method: Place peppers directly on the burner grates over medium-high flame, turning until the skins are evenly charred.🔥 Broiler Method: Place peppers on a foil-lined baking sheet under the broiler, turning every few minutes until the skins are blackened.

Once roasted, transfer peppers to a bowl and cover with a plate or plastic wrap for 10 minutes—this steams the skins and makes peeling easy!; Once cool enough to handle, gently peel off the blackened skins and remove the stems and seeds. (Don’t rinse them—water washes away the smoky flavor!); Slice the peppers into strips.

In a small pan, melt butter over low heat.; Add minced garlic and cook for 30 seconds, just until fragrant.; Stir in smoked paprika, salt, and pepper, then remove from heat.

Arrange the roasted pepper slices on a plate and drizzle generously with the garlic butter.; Sprinkle with chopped parsley and serve with crusty bread, grilled meats, or pasta.