This recipe may be reproduced with the following credit:
 SILVIA BIANCO (www.chefsilvia.com)

Roasted Bell Peppers

4-5 large bell peppers (red, green, yellow or any combo)
1/4 cup extra virgin olive oil
3-4 Sprigs of fresh parsley-coarsely chopped
1 large fresh garlic clove-finely chopped
Salt and pepper to taste

Wash and dry peppers

Place on a baking sheet or rack about 4-5 inches from broiler or directly on a grill

When the skin of the pepper in dark brown, as has loosen itself from the pepper, it is ready to be turned

Continue turning each pepper until each side is browned
Place peppers inside a brown paper bag (this will absorb the liquid) and set aside to cool

When cool enough to handle, peel off the browned skin, remove the core and all seeds.

Tear into filets and toss with the remaining ingredients.