Roasted Bell Peppers

1. 1

   Position a rack about 7 inches from the heat source, and preheat the broiler.

2. 2

   Line a baking sheet with aluminum foil.

3. 3

   Flatten each pepper half slightly with the palm of your hand.

4. 4

   Lay the peppers, skin side up, in a single layer on the prepared baking sheet.

5. 5

   Broil until the skins are charred (but not too crisp), 12 to 15 minutes.

6. 6

   Transfer the peppers to a plastic or paper bag, close it, and let them steam in the bag for 15 to 20 minutes.

7. 7

   Slip off the charred skins and use the peppers as directed in the recipe.

8. 8

   Or if you are storing them, drizzle the peppers lightly with olive oil, place them in an airtight container, and refrigerate for up to 10 days.

No additional tips available.