The fierce direct heat of the broiler is a fast way of cooking, and is particularly healthy, as there is no addition of oil, unless it is added to the ingredient. For meat and fish, follow steps 1 and 2, and make sure they are cooked through before removing from the broiler.
Line the broiler pan with aluminum foil, then replace the wire rack. Turn the broiler to high. Brush the peppers evenly with olive oil,and sit them on the rack.
Cook the peppers under the hot broiler for 5-8 minutes, until they begin to blacken slightly, and the skin starts to blister. Carefully turn, and cook for another 5-8 minutes, until blistered all over.
Remove the peppers from the heat and put them in a plastic bag. Seal, and leave to cool. The steam will help the removal of the skins. To prepare, remove the peppers from the bag, pull away the stem, remove the seeds, and peel away the skin.
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