#953 - Grilled Peppers

(by Shirley McNevich)

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
olive oil

Wash, slice and remove seeds from all of the peppers. Cut all peppers into slices, then cut each slice in half. Place sliced peppers in a large bowl--pour some olive oil over them (your choice of amount) and toss until they are mixed and coated. Tear off a large piece of aluminum foil and spray it with Pam. Dump the coated peppers in the center of the foil and fold up the sides of the foil and close the top (if you're making alot of peppers, you may have to use an extra sheet of foil on the top). Place the entire pack on the grill near the flame and cook until the peppers are tender. Use as topping for burgers, hot dogs, and steaks. NOTE: if you want to grill onions at the same time, do not put them in the same foil packet as the peppers or the onions will overwhelm the flavor of the peppers.