Place peppers on a baking sheet or right on oven rack and broil until top sides are charred, about 5 minutes. Use tongs to rotate peppers and continue charring until pepper is completely charred all over, about 20 minutes total.
Transfer peppers to a bowl with a tight fitting lid, or cover tightly with plastic wrap or a plate. Let steam/cool until cool enough to handle.
Peel off and discard the skins. Remove the stem then tear peppers open and remove and discard seeds.
Oven: Roasting
Arrange oven rack in upper position. Heat oven to 425ºF.
Place peppers on a baking sheet and roast 20 minutes. Using tongs, rotate peppers and continue to roast 20 minutes until softened, charred and collapsed.
Transfer peppers to a bowl with a tight fitting lid, or cover tightly with plastic wrap or a plate. Let steam/cool until cool enough to handle.
Peel off and discard the skins. Remove the stem then tear peppers open and remove and discard seeds.
Grill
Heat grill to medium-high.
Arrange peppers over open flame and allow to char on bottom side. Once charred, use tongs to rotate peppers and continue charring until pepper is completely charred all over, about 15 minutes total.
Transfer peppers to a bowl with a tight fitting lid, or cover tightly with plastic wrap or a plate. Let steam/cool until cool enough to handle.
Peel off and discard the skins. Remove the stem then tear peppers open and remove and discard seeds.
Stove-Top
Turn stove flame to high.
Set peppers on stove grate and allow to char on bottom side.
Use tongs to rotate peppers and continue charring until pepper is completely charred all over, about 15 minutes total.
Transfer peppers to a bowl with a tight fitting lid, or cover tightly with plastic wrap or a plate. Let steam/cool until cool enough to handle.
Peel off and discard the skins. Remove the stem then tear peppers open and remove and discard seeds.
Notes
To store in refrigerator: transfer roasted peppers to a glass container or jar with tight-fitting lid. A drizzle of extra-virgin olive oil is welcome, but not necessary. Store them in the refrigerator for up to 3 days.To freeze: for longer storage, store the roasted peppers in the freezer. To do this, arrange large pieces of roasted peppers on a parchment-lined baking sheet.Transfer to the freezer and freeze solid. Once frozen, transfer peppers to a resealable zipper-lock freezer bag and store in the freezer for up to 6 months.To thaw, simply transfer the frozen peppers to the fridge a day ahead of time, or leave them out on the counter to thaw at room temperature.
Nutrition
Serving: 1/2 bell pepperCalories: 16kcalCarbohydrates: 4gProtein: 0.5gFiber: 1gSugar: 2.5g
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