Active Time

　　10 min

　　Total Time

　　1 hr

　　Just as diced roasted red peppers add a distinctive vegetal sweetness to any dish they appear in, these, left in large chunks for maximum boldness, really complement the meat and its stuffing.

　　

Ingredients

Makes 8 servings

　　5 large red bell peppers, halved lengthwise, discarding stems and seeds

　　Olive oil for rubbing

　　

Step 1

Rub outsides of peppers with oil, then arrange peppers, cut sides down, in 1 layer in a large shallow baking pan.

　　

Step 2

Preheat broiler

　　

Step 3

Broil peppers 4 to 5 inches from heat until well charred (peppers will not char evenly, especially at ends), 20 to 25 minutes.

　　

Step 4

Transfer to a bowl and cover tightly with plastic wrap, then let stand about 20 minutes.

　　

Step 5

When peppers are cool enough to handle, peel off skin. Chop peppers and reserve 1/4 cup for saffron rouille (if making) or for another use.

　　Cooks' note:

　　Roasted red peppers can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.