This is a question I hear with great frequency. For me, roasting peppers is second nature, but the challenge for this cook lies in articulating the necessary steps to someone who hasn't a clue as to how to get started.

Last week, I embarked on a mindful journey of roasting peppers, documenting each step with photos, pictured below. It was an enlightening exercise, one that has instilled new-found respect for the home-roasted pepper. I forgot how sweet the house smells when there’s a tray of blistered peppers in the oven.

Direct-heat method: Place pepper around open flame either on top of the stove or on a grill. Once completely charred, proceed to Step Three. Although quicker than oven roasting (below), the direct-heat method requires your complete attention during the entire charring process and is not my first choice for roaster novices.

Oven-Roasting: Step One: Preheat oven to 400 degrees. Slice off tops of peppers, remove seeds and place on a baking tray. No oil is necessary!

Step Two: Roast peppers until blistered all over, about 40 minutes.

Step Three: Transfer peppers to a paper bag or a bowl covered with plastic wrap, tightly sealed, about 15 minutes. You want the peppers to sweat.

Step Four: Skins should easily give way with your fingers, but if not, a paring knife will do the trick. Once skins and charred pieces are gone, your roasted peppers are ready to go. If not using right away, store in an airtight container with a few tablespoons of oil; peppers will keep for a few weeks in the fridge.

Are there are other simple kitchen tasks you'd like to see explained with a similar photo step-by-step guide? Let me know in the comments area.

Photos: Kim O'Donnel