Roasted Red Bell Peppers

By norsegal8

Cooking times vary, depending on the broiler, so watch the peppers carefully as they roast. You will need to increase the cooking time slightly if your peppers are just out of the refrigerator instead of room temperature. Yellow and orange peppers roast faster than red ones, so decrease their cooking time by 2 to 4 minutes.

Ingredients

• 4 red bell peppers (6 to 9 ounces each), prepared according to illustrations below

Details

Servings 4

Preparation

Step 1

1. Adjust oven rack to top position. Turn broiler on. With oven door closed, let oven heat for 5 minutes. Oven rack should be 2 1/2 to 3 1/2 inches from heating element. If not, set a jelly-roll pan, turned upside down, on oven rack to elevate pan (see illustration 6). Broil peppers, with oven door closed, until spotty brown, about 5 minutes. Reverse pan in oven; roast until skin is charred and puffed but the flesh is still firm, 3 to 5 minutes longer.

2. Remove pan from oven; let peppers sit until cool enough to handle; peel and discard skin from each piece (see illustration 7). For those who prefer, peppers can be transferred to a large heat-resistant bowl, covered with plastic wrap, and steamed for 15 minutes before peeling skin.