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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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