1. Slice the peppers in hal lengthwise and remove the seeds.

2. Place the 2 halves on a cookie sheet and press down
so they lie flat with the skin side up.

3. Place the pepper under a hot broiler until the skin is evenly blistered, about 5 to 8 minutes.

4. Carefully remove the pepper from the cookie sheet
and place in a bowl.

5. Cover tightly with plastic wrap and let sit for 5 minutes.

6. Uncover and peel off the skin.

You can use roasted peppers in a variety of dishes, such as dips, soups, casseroles, and pasta sauces.