Tips
For easiest peeling, broil peppers, cut sides down, on a foil-lined baking sheet 4 to 5 inches from the heat for 8 to 10 minutes, until skins blister and blacken in spots. Bring foil up around peppers to enclose. Let stand for 8 to 10 minutes or until cool enough to handle. While warm, lift off skin, using a knife tip if necessary.
