Peeling peppers this way gives them a smooth texture and concentrated flavour. They’re great added to salads or pasta sauces, or serve them as an antipasto.
Cut the peppers in half and remove the stalk, seeds and white membrane.
Place the peppers under a hot grill, skin side up, turning as the skin blackens.
Seal in a plastic bag and leave to cool.
Remove the peppers from the bag. The skin should now peel away easily.