Adapted from The Complete Mediterranean Cookbook


Red Peppers


  1. Cut the top and bottom off the peppers, remove core and stem and cut to lay flat. Remove remaining seeds and ribs.
  2. Place flat peppers top and bottom on foil lined baking sheet.
  3. Broil pepper until skin is charred and puffed but flesh is still firm. 8 to 10 minutes rotating pan halfway through broiling.
  4. Transfer broiled peppers to bowl and cover with plastic wrap. Let steam until skin peels off easily (10-15 minutes)