Roasting peppers is a wonderful and important process that allows the natural sweetness of the pepper to reveal itself through cooking. You can roast peppers through grilling or broiling. I don’t suggest frying peppers because of the extra calories you will get from the fryer. When roasting, blacken the skin (be careful not to turn it gray) and place the pepper in a plastic bag. Then let it rest for 45 minutes. This will help loosen the skin so that it peels off easily (you can run it under water so that you don’t burn yourself first). Lastly, remove seeds and stem and slice.
Happy Cooking! Mary