Ingredients

The following ingredients have 4 Servings
  • Bell peppers* (any color)
  • Olive oil (optional)

Instruction

  • Preheat a grill or a gas stovetop burner on high.
  • If using a grill, toss the bell peppers on the grill rack, directly over the heat, and cook, turning frequently with tongs, until blistered and blackened on all sides. If using a gas stovetop burner, roast a single bell pepper at a time by grasping it with tongs and holding it over the flames of a gas burner turned on high, turning occasionally, until blistered and blackened on all sides. If using a broiler, adjust the oven rack so the bell peppers are a few inches from the heating element and cook, turning frequently with tongs, until blistered and blackened on all sides.
  • Toss the charred bell peppers in a brown paper grocery bag and tightly close the bag by rolling the top over several times or dump the charred bell peppers in a bowl and cover tightly with plastic wrap. Let the bell peppers steam for about 10 minutes.
  • Grab a paring knife and halve each bell pepper lengthwise. Cut out the stem, seeds, and ribs and dump them in the compost. Place the bell pepper, interior side down, on a cutting board and flatten the bell pepper with the palm of your hand. Pull the charred peel off with your fingers, using a sharp knife to scrape or to cut off patches that don’t readily come off. You want to leave some bits of black on for flavor.
  • Use the peppers immediately or store them in a plastic container, refrigerated, for up to 1 week. If desired, you can pack the roasted bell peppers in olive oil to cover.