Roasting bell peppers brings out their sweetness and a silky texture. They're great as a healthy snack, salad topper, as a side dish or on a cheese board.
Rach loves serving them with lots of dishes, including her Chicken Cacciatore.
- 6 large red field peppers or bell peppers
Roast the peppers whole by charring them over an open flame on a gas stovetop or under a broiler on high until skins evenly blacken and the flesh is tender. Place peppers in a bowl and cover tightly with plastic wrap; let stand until cool enough to handle.
Using a paper towel, rub off the blackened peel, then seed and stem the peppers; quarter lengthwise and slice into strips.