Roasted Red Bell Peppers

1. Adjust oven rack 2-1⁄2 to 3-1⁄2 inches from broiler element and heat broiler. If necessary, set upside down rimmed baking sheet on oven rack to elevate pan . Line baking sheet with aluminum foil.
2. Spread peppers out over prepared baking sheet and broil until skin is charred and puffed but flesh is still firm, 8 to 10 minutes, rotating baking sheet halfway through cooking.
3. Transfer peppers to medium bowl, cover with foil, and let steam until skin peels off easily, 10 to 15 minutes. Peel and discard skin.

PREPARING BELL PEPPERS FOR ROASTING
1. Slice 1⁄4 inch from top and bottom of bell pepper, then gently remove stem from top slice. Pull core out of pepper.
2. Make slit down 1 side of pepper, then lay it flat, skin side down, in 1 long strip. Slide sharp knife along inside of pepper and remove all ribs and seeds.
3. Arrange strips of peppers and tops and bottoms skin side up on foil-lined baking sheet. Flatten the strips with palm of your hand.
4. Adjust oven rack to top position. If rack is more than 3 inches from heating element, set rimmed baking sheet, bottom up, on rack under baking sheet.