grill, oven, nonstick grill pan, or nonstick sauté pan
baking sheet lined with foil
two glass pie plates
fresh bell peppersany color
extra virgin olive oilonly for storage
Preheat the grill to medium high, about 400° F/200° C. Arrange the bell peppers on the grill with an inch or two between. Cook on each side until it blackens, about 5 minutes per side.
Preheat the oven to 400° F/200° C. Arrange the bell peppers on the prepared baking sheet with an inch or two between. Roast in the preheated oven until the peppers start to blister and blacken, about 15 minutes, then turn them over and roast until done, about 15 minutes more.
Warm the nonstick grill pan or saute pan over medium high heat. Add bell peppers, leaving a little room to turn and move the peppers around. Cook until the peppers start to blister and blacken, about 10 minutes per side, turning until they are cooked all over.
Place a glass pie plate on a heatproof surface, lay the cooked peppers in the pie plate, and invert the other pie plate on top. Allow to rest for about 20 minutes. This will steam the skins and cause them to release easily. Once the peppers have steamed and cooled, cut a slit in each and pull out the stem and seeds. Peel off the skin and discard. You can save the juices for use in a dish, or discard if you plan to store the peppers.
If you plan to store the peppers, put them in a clean jar and pour in some extra virgin olive oil. The peppers keep in the refrigerator for up to 2 weeks.
You can find this recipe at https://andreasrecipes.com.