Adapted from The Complete Mediterranean Cookbook
- Cut the top and bottom off the peppers, remove core and stem and cut to lay flat. Remove remaining seeds and ribs.
- Place flat peppers top and bottom on foil lined baking sheet.
- Broil pepper until skin is charred and puffed but flesh is still firm. 8 to 10 minutes rotating pan halfway through broiling.
- Transfer broiled peppers to bowl and cover with plastic wrap. Let steam until skin peels off easily (10-15 minutes)