While roasted peppers are easily found in stores and are great in a pinch, if you find fresh peppers at a decent price, it is more cost-effective and healthy to prepare them yourself. They will also taste fresher – and there is no substitute for that!
Turn on the broiler in your oven and set a rack 4 to 5″ below. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Place in the oven and broil 8 – 12 minutes or until the skin is mostly blackened and blistered (keep an eye on it – broilers work fast!).
The more blistered the better! The skins will peel much easier.
Use tongs to transfer the peppers into a zip-top plastic bag (and seal), or a paper lunch bag (and fold over); let stand 10 minutes. This process will loosen the skin.
Peel off skins and chop or slice the peppers as you need them for your recipe.
You can use this method with any pepper you would like; red bell peppers are the most common in popular recipes.
And pin this bad boy for reference:
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