Another recipe that isn't really a recipe but is something that shouldn't be missed. These peppers have infinite possibilities which is why they are so good. I eat them on warm toasted garlicky ciabatta smothered with goats cheese, tossed through pasta and risotto, on pizzas and with sausages. They are also ideal as part of an antipasto platter.
I prefer to char my peppers on the barbecue as it gives them a delicious smokey flavour, however you can always roast them in a hot oven or even under the grill. The main thing is you want to blister the skins and turn them ash black which you later peel off, leaving the juiciest, delicious peppers possible.
Sine its pepper and chilli season just now and I have 8 chilli plants all producing lots of chillies I added a couple of large mild green chillies to my peppers which is totally an optional extra. For a spicy version you could add some hot chillies or if you prefer made the original recipe then you can change and adapt it later on adding fresh chillies and garlic. However you decide to make these, you'll love having them in your fridge and wonder why they weren't there before.
1 yellow pepper
1 orange pepper
2 large, mild green chillies