Roast the peppers under the broiler until they are completely charred on the outside. Turn around occasionally. This will take about 7 to 8 min.
Else use the burner to do it. Charring the peppers on the flame or the grill tastes even better.
Place the charred peppers in an air tight container, and let them cool down.
Peel the skin and remove the seeds and the stem. Cut into strips or any size of your choice, and drizzle with a tbsp of olive oil.
Use them in sandwiches, pasta, make sauces or hummus. This is really versatile.
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