These peppers can be tossed into a pasta dish or served as a nonfat topping for a grilled steak or chicken breast.
3 medium red bell peppers (about 1 1/4 pounds)
3 medium yellow bell peppers (about 1 1/4 pounds)
2 tablespoons balsamic vinegar
1/4 teaspoon salt
How to Make It
Cut the bell peppers in half lengthwise, and discard the seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet, and flatten with palm of hand. Broil for 12 minutes or until blackened and charred. Place the peppers in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes.
Peel and discard skins. Cut bell peppers into strips.
Combine the roasted bell pepper strips, vinegar, and salt in a bowl, and toss well.