Instructions

1. Step 1: Preheat the oven to 420 degrees Fahrenheit. Place the whole peppers on their sides on a foil-lined rimmed baking sheet (rimmed is important, since the peppers will release their juices).
2. Step 2: Roast the peppers for 20 to 25 minutes, or until browned and blistered on all sides. Turn the peppers over a few times while cooking. They are ready when they begin to soften and look deflated.
3. Step 3: For easier peeling, place the peppers in a mixing bowl and cover with a lid for 5 minutes. The steam will help lift the peel from the flesh. Remove the lid and cool the peppers until ready to handle. Then remove the stems and inner seeds from the peppers (careful, there might be residual steam inside the pepper). Use your fingers to strip the peel away from the peppers. It's fine if you can't remove all of it.
4. Serve: Dice, slice, or puree the roasted bell peppers for your favorite salads or pasta dishes. It's great in Creamy Red Pepper Pasta.