Roasted Bell Peppers
Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

To roast peppers on the grill, place whole peppers right on the rack and grill, turning them each time the underside begins to blister, until all sides are well-blistered. Transfer the hot peppers to a bowl and cover with plastic wrap or put them right into a heavy plastic bag (close the bag). The steam helps the skins come right off. After 15 minutes when the peppers are cool enough to handle, you'll be able to push the skins off with your fingers.

To roast peppers in the oven, cut them in half and remove the core, membranes and seeds. Coat the pan with cooking spray and place the pepper halves skin-side up in a single layer on the pan. Place under the broiler until the surface is blistered. Transfer to a plastic bag and seal or to a bowl and cover with plastic wrap. In about 15 minutes, the skins will have steamed partially off and you'll be able to push them off the rest of the way with your fingers.