Roasting Peppers

<a href="http://www.cbsnews.com/stories/2004/01/02/earlyshow/saturday/chef/main591130.shtml" title="CBS News | Flavorful Organic Food | January 2, 2004�21:15:08">Roasting Peppers</a>: &ldquo;To roast a bell or chile pepper, rinse and dry the pepper and place over an open flame, or under the broiler. Cook, turning with tongs, until the outer skin of the pepper is completely charred. Transfer the pepper to a paper sack, seal, and allow the pepper to steam for about 10 minutes. If you don&rsquo;t have a paper sack, you can also place the peppers in a bowl and cover the bowl tightly with plastic wrap. Gently rub the charred skin from the pepper, and rinse gently to remove any charred residue. Roasted peppers will keep, refrigerated for about a week.&rdquo;