Add roasted sweet peppers to soups or chili, puree them to use in pasta sauces, blend them with mayonnaise for a quick dip, or drizzle them with olive oil and balsamic vinegar to top toasted baguette slices.
1. Select firm sweet peppers; wash. Halve peppers lengthwise; remove stems, seeds, and membranes.
2. Place pepper halves, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. (Or, broil 4 to 5 inches from heat for 8 to 10 minutes.)
3. Carefully bring the foil up and around the pepper halves to enclose. Let stand about 15 minutes or until cool enough to handle.
4. Use a sharp knife to loosen the edges of the skins from the pepper halves; gently and slowly pull off the skin in strips. Discard skin.