Oven-Roasted Bell Peppers

Set the oven broiler to high.

Slice off the top and bottom of each pepper and remove the stem.

Pull out the core, then cut a vertical slit down the side.

Open the pepper into a flat strip and trim out the remaining ribs and seeds.

Arrange the pepper strips, tops, and bottoms skin-side up on an aluminium foil-lined baking sheet.

Broil until the skins are thoroughly puffed and charred, about 10 minutes.

Then 10 min of waiting

Wrap the foil around the hot peppers to form a sealed pouch.

Let the peppers steam inside the pouch until cool enough to handle.

Then 10 min of waiting

Unpack the peppers and peel off the charred skins before using.