Every recipe I have ever attempted that calls for roasting red peppers directed me to let them rest in a paper bag after charring to make the skin easier to remove.
Apparently, this is an old wives tale.
The "paper" part at least.
It is the result of trapping the moisture inside the bag with the hot pepper that causes the skin to separate from the flesh...
....and of course a plastic bag does this job much more efficiently than paper!
(Now why didn't I think of that?)
