How to Make Roasted Red Peppers

Preheat broiler to high.

Slice each pepper in half and remove the stem and all the seeds. Using a small, sharp knife, cut away the white ribs inside the pepper and discard, then place peppers in a foil-lined baking dish.

Using your fingers, rub olive oil all over the inside and outside of the pepper halves, then turn skin side up on the baking dish. 

Place under broiler for 8-10 minutes or until skin is blackened and blistered (but not entirely charred). Keep an eye on them to prevent accidental burning.

Using tongs, transfer peppers to a paper bag as soon as they come out of the oven. Twist bag shut and allow to steam for 15 minutes, then slide the skins off the peppers and discard. It's okay if some pieces stick to the flesh. 

Trim the peppers around the edge to remove any lingering skin (keep the charred bits on though, they taste great), drizzle with olive oil and serve, or store in a tightly sealed container in the refrigerator for up to five days.