Roasted and peeled bell peppers

Oven method: preheat the oven to 400F / 200C. Wash the bell pepper and leave it whole, uncut.

Set it on a piece of aluminium foil with a pinch of salt and a little olive oil.

Close the foil well and roast about 20 minutes.

Flame method: set the pepper directly on the burner flame and let the flame burn the skin.

After about a minute turn it on its side; burn the skin all around.

Turn off the flame and put the burnt pepper in a closed plastic bag to steam, so steam gets between the skin and the flesh and the skin peels easily.

Open the foil and put the oven-roasted pepper in the bag to steam as well.

Take the peppers out, cut in four or in half, remove the core and seeds, and peel off the skin.

Rinse under cold running water; the pepper is ready to use.