MMMMM----- Recipe via Meal-Master (tm) v8.01
       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.