Roasting Peppers

Scheduled Post: I picked up a giant bag of fresh peppers for $1.20 the other day. Roasting them is the best way to get through peppers, even burn-your-ass-peppers.
Gloss those babies up with a bit of vegetable oil (olive oil has too low of a smoke temp.):

Roast at 450F on a tray or roasting pan for about 5 minutes. Keep an eye on them...flip them over when they start to blister (I'm not a big fan of the charred/black peppers). Roast for 5 min. on the other side as well:
People go different ways on this next step, but I threw the peppers in a paper bag (closed & sealed) for about 10 min. to steam them & loosen up the skins. By then, they've cooled and you can roll them a bit on the cutting board, cut around the tops to pull out the seeds, core, & stem. Rolling them a bit will help loosen the skin, so that you can peel off part of the skins (including the burned sections). It won't be perfect and keeping some of the skins will help keep the smokey flavor.It turns out that these little red guys will burn your eyes & throat. I kept them separate & saved them for Chris. The rest went on the pizza (with mushrooms & onions) for dinner.