There are a number of ways to roast peppers; all are easy. I have used roasted red peppers in all of my books and here are the instructions I’ve included to help readers make them: If you have a gas stove, turn on one burner to a low flame for every four peppers you want to roast. Arrange the peppers directly on the grate over the flame and turn them often using tongs until they are blackened on all sides. If you have an electric stove, place a rack 4 inches from your broiler’s heat source and preheat the broiler to high. Place the peppers on the rack and char them as directed above. Either method will take 10 to 15 minutes. Then transfer the peppers to a bowl, cover tightly with plastic wrap and set aside until they are cool enough to touch. Working over a bowl to catch the juice, quarter each pepper, discard the stem and seeds; pull off and discard the skin and use the peppers as directed in your recipe. Don’t rinse the peeled peppers as that removes some of the flavor. The juices you have caught in the bowl are a delicious addition to soups and sauces.