Makes 6 servings 4 large green peppers 1 large red bell pepper (optional) 2 large cloves garlic, minced 3 Tbsp olive oil Ground black pepper, to taste 1. Wash and dry peppers. Place on greased baking sheet under broiler. Broil and turn peppers until skin gets black on all sides. Or, use tongs and hold over gas flame. 2. Wrap in kitchen towel and allow to cool to touch (or place in paper bag and close) at least 10 minutes. Peel off charred skin, remove stem and seed. Cut into thin strips. 3. Mix pepper strips with garlic, olive oil and black pepper. Cover and refrigerate 3 hours or overnight.