Ingredients

The following ingredients have 14 Servings
  • 6 to 7 red bell peppers

Instruction

  • Arrange a rack in the top-third of the oven; heat the broiler.
  • Arrange the peppers on a parchment-lined baking sheet. Roast, turning the peppers halfway through, for about 20 minutes, until completely charred (black) on the outside. Oven temperatures (especially broilers) vary, so be sure to keep an eye on them.
  • Remove the pepper from the oven and cover with a piece of foil. Let sit for about 20 minutes. This will essentially steam the peppers and make the skins much easier to remove.
  • Remove the foil and make sure the peppers are cool enough to handle. With a trash car nearby, remove the tops and and seeds of the peppers, along with the charred skin (which should peel off easily). Transfer the peppers to a cutting board and cut them into sizes that you like (I prefer long strips). See the Author's Note for storage tips.