Roasting red bell peppers
1 textfile
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Red bell peppers |
Directions
Halve, core and seed the peppers. Flatten each half slightly with the palm of your hand.
Line a baking sheet with aluminum foil. Lay the peppers, skin-side up, in a single layer on the baking sheet. Place under a preheated broiler, about 3 inches from the heat source, until the skins are charred black. Remove to a paper or plastic bag, seal for about 15 minutes to steam the peppers. Slip off the charred skins.
Nutritional Information: per whole pepper: 39 calories, .3g fat, 0mg cholesterol
** Dallas Morning News -- Sunday insert Parade Magazine September 24, 1995 **
Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 10-15-95
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