Peperoni Arrosto [roast Peppers]

I caution against referring to “carnal” and “spiritual” as rigid categories or classes of Christians. The idea of a distinctive class or category implies a strict line of demarcation between one group of believers and another. It suggests there are readily identifiable stages in the Christian life into which one may enter if certain things are done or out of which one may fall if other things are done. Sanctification, however, is far too fluid for such strict categorization. In other words, sanctification is a process which, because of its constantly dynamic and progressive nature, defies rigid classifications.

Sam Storms

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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