1. Adjust oven rack to top position. Turn broiler on. With oven door closed, let oven heat for 5 minutes. Oven rack should be 2 1/2 to 3 1/2 inches from heating element. If not, set a jellyroll pan, turned upside down, on oven rack to elevate pan (see illustration 6). Broil peppers, with oven door closed, until spotty brown, about 5 minutes. Reverse pan in oven; roast until skin is charred and puffed but the flesh is still firm, 3 to 5 minutes longer.

2. Remove pan from oven; let peppers sit until cool enough to handle; peel and discard skin from each piece (see illustration 7). For those who prefer, peppers can be transferred to a large heat-resistant bowl, covered with plastic wrap, and steamed for 15 minutes before peeling skin.

Makes 4 roasted peppers