Course: Appetizer
Cuisine: Italian
Keyword: easy appetizer, party and entertaining, summer, vegetarian
For this recipe, I halve two red bell peppers, discard the seeds and stem, and roast on a baking sheet (cut side down) under the oven's broiler until the skin blisters and turns black. Allow the peppers to cool. Peel and discard the skins. Alternatively, use store-bought roasted red peppers. Just drain them well if they are stored in olive oil.