Roasted Bell Peppers

Nothing beats the flavor of roasted bell peppers. Part of the problem is that they are expensive to buy commercially prepared, and the other part of the problem is that they're usually packed in oil and/or high in sodium. That being said, they're soooo easy to make - and they don't require oil or salt. This also works with other types of peppers - just be sure to wear gloves if working with a spicy pepper.

3 to 4 bell peppers (I usually use one of each color - red, yellow, orange and green)

If desired, wash peppers and dry thoroughly. This step is not necessary since we will be removing all of the skin, but it makes some people feel better that it's been washed. :o) Make sure peppers are thoroughly dry before proceeding with the next step.

The roasting can be done using either an oven or an outdoor grill. If using an oven, preheat to 400 degrees and line a baking sheet with foil. Do not grease. With either method, cook peppers until the outside is completely dark and charred. This will take much longer in the oven (about thirty minutes, give or take a few minutes), so be patient. Turn frequently for even browning. The outside of the pepper should be charred, but don't over-do it or it will taste burned. If in doubt, it's better to under-cook than over-cook.

Allow peppers to sit until cool enough to handle. Under cold running water, gently peel off the charred skin with your hands (not a vegetable peeler) - it should come off easily. Grab the stem firmly and pull, removing both the stem and most of the seeds. Cut ends off peppers and slice open, rinsing once more to remove any residual seeds or seed membranes. Slice or dice for appropriate size, if desired, or keep whole to serve on a sandwich. Serve immediately or store in an airtight container for about 3 days. Roasted flavor will intensify as it is stored.