How to Roast Bell Peppers

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   Wash peppers and place them on a baking sheet and into the oven.

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   Turn on the broiler (mine has a high/low setting, and I use the high setting), and crack the oven door.

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   Keep a close eye on these babies the temperature is very hot!

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   When the side that is facing up begins to blacken, turn peppers over to blacken the next side.

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   Continue turning peppers until all sides are blackened.

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    Remove from heat and immediately place in a bowl covered tightly with plastic wrap (or in a paper bag).

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    Once peppers are cool, remove them from bowl and peel off the skin (it should come off easily).

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    Remove the top of the pepper, and the seeds and discard them.

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    Slice/dice the peppers and use as desired.

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    If you want to roast peppers in bulk, you can freeze them between sheets of wax paper (these should last for several months), or cover them in olive oil and refrigerate them (should keep for a couple of weeks).

* Per serving · 4 servings · Values may vary.

No additional tips available.