Roasted Green Peppers:
    green peppers
    low fat cheese
With tongs or long handled fork, hold pepper over open flame until skin blisters all around, turning occasionally. Cool and peel skin away. Open pepper from top carefully; remove seeds and core. Fill with cheese and pep in low oven until cheese melts and conforms to shape of pepper. Chill overnight. Slice pepper and serve with other vegetables or use in a sandwich.

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