Name: Peperoni Arrosto [Roast Peppers]
Ingredients: Peppers, red and/or green

To accept so willingly of such hard conditions for us, and die so ignominiously upon the cross we had deserved! He knew the burden of sin, He knew the terrors of hell, yet He did not shrink from the imputation of the one, or the sufferings of the other; it was not a willingness founded upon ignorance, but upon a clear-sighted affection. He was willing to be reproached, that we might be glorified; He would be like to us, that we might be conformed to Him; and took our human nature, that we might in a sort partake of His divine.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	1	Servings

INGREDIENTS

Peppers, red and/or green

INSTRUCTIONS

Wash and dry the peppers.  Broil under a preheated broiler as close to the
heating element as possible, or on a rack on the barbecue grill. Cook and
turn them as the skin chars to black. Roast until skin is completely black.
Allow peppers to cool uncovered. Peel the peppers with a sharp knife and
paper towels. Do not hold under water as this washes away the flavor. Cut
in half and discard the seeds and the white ribs. Cut into strips about
1/2" wide, if desired.
The peppers are now ready to be served all'olio with a little lemon juice,
or to be used in other recipes.

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