Roasted Bell Peppers
Why This Recipe Works
For bell peppers that boasted plenty of sweet, roasted flavor and were softened but not mushy, we turned to the broiler, not the oven or an open flame. Cutting the bell peppers into three pieces each so that they would lie flat helped them cook evenly. Broiling the pieces until the skin was well charred ensured maximum smoky flavor in the flesh beneath. Steaming the bell pepper pieces in a pouch fashioned from the aluminum foil on which they were cooked expedited peeling and cleanup.