Kitchen Tip

To roast a bell pepper in the broiler, place the oven rack 6 inches from the heat source, then turn on the broiler. Line the baking sheet with aluminum foil. Stand 1 pepper on a board and cut off the sides in 4 slabs, following the natural flat contours as much as possible. Cut off the bottom piece. Arrange the pieces on the prepared baking sheet, skin side-up. Broil until the skin is blackened. Remove from the oven. Use foil to wrap the peppers and steam them. Let them rest on the counter about 10 minutes. Slip off the skins. Can be refrigerated up to 3 days or frozen up to 1 month. To freeze, put each pepper in separate small plastic bag, tied airtight.