Cut the peppers in half lengthwise, and remove the pith and seeds. Put the peppers with their cut side down on a plate, cover tightly with plastic wrap, and microwave for 5 to 6 minutes.
Press them with your fingers (don't burn yourself). If they are soft they are done. Leave to cool with the plastic wrap still on.
Tip: The plastic wrap hermetically seals the peppers in. Open up a corner of the plastic to let some air in and prevent the peppers from flattening. The steam inside is hot, so be careful.
The peppers should become limp and the skins should be very wrinkly. If the peppers are still intact and shiny looking, microwave for a while longer.
Once the peppers have cooled down enough to handle, peel them. If they are soft enough you should be able to peel them easily, but sometimes they are a bit hard to peel.
The juice that come out of the peppers is delicious, so keep it in a plate when you peel the peppers. The peppers don't change color even when they are cooked.
Cut up the peppers to suit whatever dish. Try them first simply with salt and olive oil. They're sweet like fruit.
Story Behind this Recipe
This is actually tastier if you bake the pepper slowly in the oven, but it's faster and easier in the microwave. I think cooked peppers taste sweeter and more delicious than raw. Use a large pepper with a firm flesh.
The microwaving time will vary depending on how big the peppers are, and the wattage of your microwave oven. Microwave the peppers several times while checking on how they are progressing. If it's hard to peel them, they may not be cooked enough, but if you microwave the peppers too long they will burn, so watch out for that.