Bells of the Barbecue

Roasted red and green bell peppers have a marvelous smoky flavor and tender, meaty texture. And if you’ve ever noticed the price of imported roasted peppers, you know you’re going to save a bundle.

Here are several techniques that work for me:

*Spear a pepper with a long-handled fork and place over the open flame of the stove top; turn until soft and blackened on all sides.

*Place in a broiler pan under the broiler. Check every 30 seconds and turn to blacken on all sides.

*Oil and place on the grid of a barbecue grill. Grill until blackened on all sides. Time will vary according to the heat of the coals.

Wrap the blackened peppers in a paper bag or dish towel so the peppers steam and the skins loosen, 30 minutes to an hour. Peel peppers under cold running water, using a paring knife if necessary. Core and seed. Pat peppers dry.

Use immediately or refrigerate in a vinaigrette dressing up to a week. Do not store at room temperature or you may risk serious bacterial problems.

Once you have roasted peppers on hand, you can make the following delicious entree in minutes.

PENNE WITH ROASTED PEPPERS, RICOTTA AND BASIL

2 red bell peppers, roasted and peeled

1/4 cup chopped fresh basil

2 tablespoons chopped green onions, green parts included

1/8 teaspoon crushed red pepper flakes

1/4 cup chopped walnuts

1/2 cup ricotta cheese, preferably part-skim

1/4 cup half and half

6 ounces penne

Salt

Freshly ground white pepper

Cut peppers into thin bite-size strips.

Combine peppers, basil, green onions, red pepper flakes, walnuts, ricotta cheese and half and half in bowl. Stir gently but well. Set aside.

Cook penne in boiling salted water until done, 7 to 10 minutes. Drain. Combine with pepper mixture and season to taste with salt and pepper. Serve at room temperature.

2 servings. Each serving:

558 calories; 242 mg sodium; 30 mg cholesterol; 19 grams fat; 77 grams carbohydrates; 22 grams protein; 1.37 grams fiber.