Re: Roasted Red Peppers

Susan, I've found roasting peppers on the gas flames of the burner works well, if you don't have a lot of peppers to do at once. I've tried doing it in the oven, which is easier if you have to roast a lot, but wasn't as happy with the texture. Roast until skin is black and blistered on all sides. When they're cool, the skin should just slip off. I would resist the temptation to do this under running water: it's not as messy, but the peppers tend to get soggy.
There's lots of things you can do with peppers: they freeze well, for one thing, so you can roast when they're available, and eat them when you want them. They're wonderful cooked with scrambled eggs. They make an elegant appetizer topping crackers or toasted bread spread with goat cheese. At Christmas I roasted red and green peppers. Cut into strips then splashed with a bit of balsamic vinegar, they made a beautiful room-temp addition to the buffet.