Grill and Peel Bell Peppers

from The Food of Morocco by Paula Wolfert, p. 86

Grilling - gas stovetop:  turn peppers on all sides until the skins are entirely blackened

Grilling - in broiler:  quarter, stem, and seed.  Broil skin side up until blackened.

Once pepper skins are scorched, wrap in a plastic bag until cool.  Then, wipe away the blackened skin.  If prepared on stove top (without quartering), then stem, seed and quarter lengthwise.

 

Place smooth side up, side by side, on paper towels, until ready to use.