Peeling and Seeding Bell Peppers

To peel a bell pepper, cook it until it is totally black by setting it directly on the flame of a gas stove or on a grill and turning it every couple of minutes with tongs. If you have an electric stove, bend down the ends of a metal coat hanger and set the hanger on the electric coils. Turn the heat to high and set the pepper on the hanger so that it stays about ⅛ inch [3 mm] above the coils. After charring the pepper, put it in a plastic bag or in a bowl covered with plastic wrap for 10 minutes so the steam it releases loosens the skin. Remove the charred skin by pulling it away with your fingers and then scraping off stubborn patches with a paring knife. Rinse the pepper quickly under cold water, cut out the stem, and make a slit through one side of the pepper. Open the pepper and cut away any pieces of white pulp. Rinse out the seeds under cold running water.