Charred and Tender Roasted Red Bell Peppers

1. Prepare the Bell Peppers

First, prepare your bell peppers. Begin by slicing about a quarter-inch off the top and bottom of each pepper. Gently remove the stem from the top part and pull it out along with the seeds. Make a vertical slit down one side of each pepper and open them up to lie flat, skin side down, in a long strip. Carefully remove the ribs and any remaining seeds. This preparation ensures that your peppers will roast evenly and be easy to handle later.

2. Arrange the Peppers

Next, arrange the pepper strips along with the tops and bottoms, skin side up, on an aluminum foil-lined rimmed baking sheet. Use the palm of your hand to flatten the strips as much as possible. This helps the skin char evenly under the broiler, leading to a perfect roast.

3. Broil the Peppers

Place the baking sheet in the broiler, positioning it about 2½ to 3½ inches from the broiler element. Broil the peppers for 8 to 10 minutes, until the skin is charred but the flesh remains firm. The high heat will blister the skin, making it easy to peel off later while keeping the peppers' flesh tender and flavorful.

4. Steam and Peel

Once the peppers are nicely charred, transfer them to a bowl and cover it with foil. Let the peppers steam for about 10 minutes; this will loosen the skins further, making them effortless to peel off. After steaming, peel away the charred skin and your roasted red bell peppers are ready to use in your favorite dishes.