Cut down on dishes and mess when roasting and peeling peppers. We let a sheet of foil do all the work, as a pan liner, steaming vessel, and catchall for peels and seeds.
1. Line a baking sheet with foil.
2. Broil peppers about 4 inches from the flame to allow them to soften as the skins char.
3. Gather up foil to wrap loosely around peppers, and seal the edges to steam.
4. Working on the foil, peel and seed peppers. Transfer peppers to a clean plate, and discard foil, peel, and seeds.