1. Halve, core and seed peppers. Flatten each half slightly with the palm or your hand. Line a baking sheet with foil.

2. Lay the peppers, skin-side up, in a single layer on the baking sheet. Place under a preheated broiler, about 3" from the heat source, and broil until skins are charred black. Remove to a paper or plastic bag; seal well for about 15 minutes to steam peppers. Slip off and discard charred skins.

Per whole pepper: 39 calories, 3 grams fat, no cholesterol.