4 large red bell peppers
3 tablespoons olive oil
2 cloves garlic chopped finely
salt and pepper
Preheat the oven to 475F. Place the peppers on a cookie sheet and brush with lightly with olive oil. Bake for about 20 minutes turning once or twice until the skins begin to blister. Remove the peppers from the oven and place in a paper of plastic bag for 10 minutes to steam. Pull the skins from the peppers, remove stems and seeds. Slice each pepper into fourths. Place peppers on a serving dish. Mix 2 tablespoons olive oil, garlic, salt and pepper in a small bowl and pour over the cooked peppers.
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