To roast, place a whole pepper on foil lined baking sheet and broil (or barbeque on high heat) until skin blisters completely, turning often. Place in a brown paper bag, close tightly for 10 minutes until the charred skin steams loose from the flesh. Remo
The Bell Pepper originally came from South America, Central America and Mexico until 1493 when seeds were taken to Spain. From there, the bell pepper gained popularity and spread throughout Europe and Asai.
Like the tomato, the Bell Pepper is botanically a fruit but is considered a vegetable in cooking.