If you love roasted peppers, then you 'll love this recipe. Bell peppers are quartered and popped into a hot, hot oven until the skins blister and blacken. Cool in a paper bag and the skins slip off easily. Use right away, or cover with olive oil and keep
INGREDIENTS (for 4 servings):
PREPARATION:
Preheat the oven to 500 degrees F (260 degrees C).
Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.