Roasting Red Peppers

by Ellie Weightman

Red peppers, rinsed
   
Preheat broiler on low, position rack in upper position.

Using tongs, place the pepper on the oven rack under the flame.  The flame will cause the pepper to turn black.  Rotate the pepper so each side of the pepper turns black.  Repeat until whole pepper has been roasted.  Place pepper in a sheet of foil, closing the foil tight.  The pepper will continue to cook in the foil.  After 15 minutes, open the foil and let it cool.   Once cool cut around the stem and remove it.  Slice the pepper in half lengthwise and remove the seeds.  With a knife, gently scrape off the skin.  Slice the pepper into strips as thick as desired.