Roasted Peppers

1. 1

   Position the oven racks so that the top rack is 5 inches from the top of the oven.

2. 2

   Preheat the oven to convection roast at 500F.

3. 3

   Cover a rimmed baking sheet with foil and coat with nonstick spray.

4. 4

   Rinse the peppers and dry with paper towels, then coat them lightly with the olive oil and sprinkle with salt.

5. 5

   Place the peppers well apart on the prepared baking sheet.

6. 6

   Roast them on the top rack for 15 to 17 minutes, until the peppers are charred in spots.

7. 7

   Remove the peppers from the oven, wrap the foil in the pan around them as much as you can, and place them in a brown paper bag.

8. 8

   Close the bag and let the peppers cool for at least 15 minutes.

9. 9

   Remove the skin and seeds from the peppers.

No additional tips available.