Step 1

Adjust the toaster oven cooking rack to the middle position and heat to 425°F. Lightly oil a roasting pan.

Step 2

Slice the peppers in half lengthwise. Remove the stem, seeds and any large pieces of the white pith.

Step 3

Place the peppers cut side down on a cutting board and use the palm of your hand to gently press down and flatten them. Arrange flattened peppers skin side up on the prepared pan.

Step 4

Roast peppers until they have begun to collapse and the skins are wrinkled and bubbled with black spots (12 to 20 minutes depending on the size of the peppers and your toaster oven).

Step 5

Quickly remove the peppers from the pan and transfer to a shallow covered container. Place lid on container and leave for at least 10 minutes to steam.

Step 6

Once the peppers are cooled enough to handle rub the skins off with your hands or with a paper towel.

Step 7

Leave the peppers whole or slice into strips or chunks before returning them to the covered container.

Step 8

Store refrigerated for 2-3 days or slice and freeze for up to 3 months.