Step 1

Cut peppers in half lengthwise by sliding your knife around each bell pepper (as you would an avocado). Twist one half away from the core to separate it, then use your hands to remove the core from the other half, along with any seeds and white parts of the peppers. Repeat with the remaining peppers

Step 2

place the peppers on a baking tray, cut side down. Broil the peppers in the oven, with the door slightly ajar, for 15 to 25 minutes, or until their skin is mostly blackened and areas have started to puff up/peel away. The cooking time will depend on your oven; it’s best to start checking the peppers at the 15 minute mark, then continue to check every 2 minutes or so.

Step 3

carefully transfer the hot peppers to a resealable bag using kitchen tongs or two forks. Seal the bag well, then let the peppers sit for 7 to 10 minutes, to steam and soften further.

Step 4

remove the peppers from the sealable bag, then use a spoon to scrape off the outer layer of the skin. The skin should come off pretty easily, so you can also just use your hands. Discard (or compost) the skins, then slice the peeled peppers into 1/4-1/2″ strips with a sharp knife.

Step 5

roasted red peppers can be tightly packed in a glass jar with a sealable lid and stored in the fridge for up to 10 days.