Roasted bell peppers

Yield: 4 Halves

Ingredients:

2 lg Bell peppers

Instructions:

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.