Really, it doesn’t get any easier than this. Once you roast peppers at home for the first time, you’ll never go back to buying the jarred version from the grocery store. I like to roast the peppers under the broiler. However, if you’re lucky enough to have a gas stove (me…jealous? Never!), you can skewer the whole pepper and roast it over the open flame on the stovetop.
Preheat the broiler and place the rack near the top of the oven. In my oven, this works best on the second level from the top, but you might prefer to use the top level.
Core the red peppers and remove the seeds and membranes. Line a baking sheet with aluminum foil and place the peppers, skin side up, on the foil. Gently press the pepper so that they lay almost flat.
Put the baking sheet under the broiler and cook 15-20 minutes, or until the skins are almost completely blackened. If you take the peppers out when there’s too much of the red color left, it will be much harder to remove the skins.
Remove from the baking sheet and immediately the peppers put into a paper bag. Fold over the paper bag to trap the steam inside. Let rest for 10 minutes.
Remove the peppers from the bag and peel off the blackened skins.
Slice the peppers into thin strips.