Notes: roasted peppers can be prepared a day in advance; store in airtight container in fridge.
Preheat the broiler and place the rack near the top of the oven. Remove the core, seeds and membrane from the peppers. Line a baking sheet with aluminum foil and place the peppers, skin side up, on the foil. Gently press the pepper so that they lay almost flat.
Cook 15-20 minutes, or until the skins are almost completely blackened. Remove from the baking sheet place in a bowl and cover with kitchen towel. Let rest for 10 minutes. Remove the peppers and peel off the blackened skins.