Roasted Peppers

• 4 green or red bell peppers
• 2 cloves garlic, chopped
• ¼

Four gas burners. If you have an electric stove, use the broiler. Cook and turn the bell peppers until each one is black all over. As each one is done, place it in a paper bag so that it steams, and the charred skin peels away easily. Let the cooked bell peppers cool. Remove and discard the core and the seeds, rub away the thin black skin, tear the bell peppers into strips, and place them in a