Several recipes, or at least the ones I have been looking at, call for roasted peppers. They have such a different, wonderful taste once they have been roasted and it is so simple to do.
Thoroughly wash the pepper, remove the stem and seeds, and cut into big slices. Place on a baking sheet, skin side up, turn oven on broil and place the pan on the top rack. Make sure to watch the oven closely because this will only take a few minutes.
Once the peppers are done, remove them from the pan and place them in a paper bag and roll down the top of the bag to close. This will make it easier for the skins to be removed. You could also place them in a bowl and cover it with plastic wrap. Once the peppers have cooled for 10 minutes or so, peel off the skin and be careful to not remove the flesh of the pepper.
Ta da! All done! Now you can slice them, puree them or leave them how they are. Also, you can roast several peppers at a time and freeze the extras in a freezer bag for easy future use.