Title: Roasted bell peppers
 Categories: Peppers
      Yield: 4 Halves
 
      2 lg Bell peppers, red or yellow
 
  1. Halve, core and seed peppers. Flatten each half slightly with the
  palm or your hand. Line a baking sheet with foil.
  
  2. Lay the peppers, skin-side up, in a single layer on the baking
  sheet. Place under a preheated broiler, about 3" from the heat
  source, and broil until skins are charred black. Remove to a paper or
  plastic bag; seal well for about 15 minutes to steam peppers. Slip
  off and discard charred skins.
  
  Per whole pepper: 39 calories, 3 grams fat, no cholesterol.