Place a large sheet of foil directly on the oven rack or a baking sheet, extending edges beyond baking sheet.
Rinse bell peppers. Cut in half and remove seeds. Place peppers, skin-side up, on foil.
Broil 2 to 3 inches from heat source until skins are blistered and browned all over, turning with tongs and removing when roasted.
Place roasted peppers on another sheet of foil. Fold up corners of foil to make a loose bundle and allow peppers to steam in the foil about 20 minutes or until cool enough to handle. (Another method is to plunge peppers into ice water and allow to stand until cooled, adding additional ice as needed. Some flavor and the juices are lost in this method.)
Remove peppers from foil packet. Remove stems. By hand or with a small paring knife, peel skins from peppers discard skins. Remove seeds.
Wash hands well in soapy water after preparing peppers.
Use roasted peppers in a variety of Mexican foods such as salsas or enchiladas, or in omelets, an antipasto appetizer plate, Greek Salad or use in place of pimientos.
To store leftover roasted peeled peppers, place pieces in a jar. Cover with vegetable or olive oil cover tightly and refrigerate. Drain before using in place of pimientos. Or freeze.
CAUTION: If using Anaheim peppers or peppers with more "heat", wear plastic gloves while handling peppers. If hands begin to burn when handling hot chili peppers, rinse immediately, and soak hands in a bowl of vinegar. When finished, wash hands well with soapy water. Do not rub your eyes!!
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