|Line a baking sheet with foil.
Place an oven rack as close to the heat source as possible and preheat the broiler (grill). Put the peppers on a rimmed baking sheet lined with aluminum foil.
|Roast the peppers.
Place the sheet with the peppers under the broiler (grill), turning the peppers as needed with tongs, until charred and blistered on all sides, about 15 minutes.
|Cool the peppers in a paper bag.
Transfer the roasted peppers to a paper bag and close the bag loosely. This allows the peppers to steam as they cool, which loosens the skin.
|Peel away the skin.
When the peppers are cool, after about 10 minutes, remove them from the bag and use your fingers to peel and rub away as much of the charred skin as possible.
Check out some of our favorite summer recipes featuring roasted peppers: