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Roasting a Bell Pepper

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This works best on a stove-top gas burner, but if you have an electric stove, you can use the broiler instead.

You want to char the skin, so turn on your gas burner or broiler and place the pepper on the grate over the flame, or on the tray under the broiler.

Turn the pepper as the skin turns black—don't let it go so far as to turn white.

When it's black all over, pick it up carefully and put it in a small pot with a lid. Put the lid on and set it aside to steam itself from within.

After 15 minutes, you can take it out of the pot and scrape the blackened skin off. You don't need to be too picky about this, as a little blackened skin adds to the flavour of your dish.

Either use it or refrigerate it for later.