"Roasted" Red Peppers

I realized today that I use roasted red peppers all over my blog, and haven't actually described how to roast them at home.  I put "roasted" in quotes since these are actually broiled (not sure what the difference is).  The first time I roasted the peppers, I was really careful not to burn it.  Turns out, it actually tastes better if you completely blacken it!  You can buy ready-made roasted peppers from the store, but I prefer roasting them at home.  It’s fun and I find that it tastes more flavorful.

Ingredients

Red bell peppers

Directions

1.  Place the bell peppers in a single layer on a baking sheet lined with foil. Broil the red bell pepper until the skin is burned on all sides (rotate the pepper as each side blackens).

2.  Place the pepper in a bowl and cover with a damp towel for 10 minutes.

3.  Gently peel off the blackened skin and discard.  Don’t worry if you cannot get all the blackened skin off. Definitely, DO NOT WASH the peppers- all the good flavor is in the bits that stick to the skin and the juices created by burning them. Remove the seeds from the inside and slice the remaining pepper into desired size.

4.  Use the roasted red pepper pieces in your favorite recipes.