The Nibble: How To Roast Peppers

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Roast me—it’s easy. Photo by Hannah Chaptman | SXC.

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It’s easy to roast bell peppers, poblanos or other chiles for recipes. Using the flame of a gas stove or a broiler, just follow these simple steps:

Cook the peppers directly over a medium-high gas flame until blackened on all sides, turning with tongs.
Transfer peppers and chile to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle.
Peel off blackened skin. Remove tops, ribs and seeds.

Preheat broiler.
Halve and core the peppers. Remove the tops, ribs and seeds.
Place the pepper halves on a baking sheet, cut-side down. Broil 5 to 7 minutes or until the skin has blistered and blackened over the entire surface.
Transfer to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle.
Peel off blackened skin.

Photo by Nicholas Raymond | SXC.