• 2 lbs. red or green peppers


Grill the peppers until the skins blister, turning them carefully so they cook on all sides. When the skins are blackend and cracked, 2 to 3 minutes on each side, transfer to a big bowl and cover with plastic wrap. Let them sit for about 10 minutes. The skins will detach completely, and the peppers will be very easy to peel. Peel the peppers, discard the stems and seeds. Use as desired.

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Submitted 6/13/05.
Source: My files
Submitted By: Marlen
Grilled Bell Peppers