• 4 red bell peppers  

Preheat broiler  

Cut peppers into quarter wedges and place on a broiler pan with shiny side up. 

Place pan 3”−4” under broiler for about 8 minutes or until the skin of the peppers is blistered and black in places. Remove pan from oven.

Cover peppers with foil until they are cool enough to handle without burning your fingers, approximately 10-15 minutes. Peel off skins and remove stems and seeds. Cut each pepper quarter into small lengthwise strips.  Roasted red bell peppers can be stored in the refrigerator for several days for use in stir-fry dishes, on wraps, in Red Pepper Hummus (page 87), over pastas and in sauces. Chop them up for use in salads.