Delicious roasted plain or stuffed, and yes, this works for green, yellow and orange peppers too!
red bell peppers
1-3 tablespoons balsamic vinegar or any flavored vinegar
Salt and freshly ground black pepper
Lay peppers on their sides on racks of gas burners and turn flames on mediumh. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. Place in a bowl, cover, and let steam 10 minutes. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips. Place cleaned peppers in serving bowl and sprinkle with enough balsamic vinegar to moisten, salt, and pepper, to taste. May be stored in the fridge, covered for 2-3 days.
Stuffed Roasted Peppers
After partially roasting peppers for about 6 minutes, remove from heat. Cut chunks of mozarella cheese (1" wide and slightly less than the length of the peppers.) Holding peppers with tongs, slice about 2/3 way through top of pepper and remove as many seeds as possible. Slide cheese inside pepper. Wrap in foil and return to fire. Turn frequently. Cook 3-4 more minutes until the peppers feel "squishy". (This is not an exact science. You will probably have to open one and taste test it. There are worse things in life...)
Roasted Red Peppers
