Tip - Roasting Peppers

Roasted peppers have become a common ingredient in many of today's 
recipes. But all too often those same recipes neglect to give 
directions for roasting. Which is exactly why Trudy Plotz of Cedar 
Rapids called us recently. She wanted directions for roasting peppers.

It's a timely question since garden-fresh peppers will soon be ready to pick.

Barbara Ciletti offers the following instructions in her book "The 
Pepper Harvest Cookbook" (Taunton Press, $19.95/paperback).

Preheat broiler. Place halved peppers on a piece of aluminum foil, 
cut side down, 5 inches from the heat.

Broil the peppers until all sides are black.

Put the charred peppers in a plastic bag, let all the air escape, tie 
it closed and let the peppers sit 20 minutes. When the peppers are 
cool enough to handle, peel or rub the skin from the peppers with 
your hands.