How to Roast Bell Peppers

Appears in

Published 1989

Preheat the broiler.
Slice the peppers in half lengthwise. Core them, and remove the seeds and ribs.
Lay the pieces skin side up on a flat broiling pan, and place the pan 3 to 4 inches below the heat. Broil the peppers until the skins are charred (they should be black). Then place the peppers in a plastic bag, seal it with a twist tie, and set aside. Let the peppers steam in the bag for 15 minutes.
Remove the peppers from the bag and slip off the charred skins.
Place the peppers in a storage jar, add olive oil to just cover, and store, covered, in the refrigerator. The peppers will keep for 1 week.

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