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1
Roast, seed, and peel the peppers as described in box at left and cut them into strips about 2/3 inch wide.
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2
Dress with argan or olive oil and very little salt, and garnish with the preserved lemon and capers.
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3
Many dishes call for roasted bell peppers (red ones are riper and have a better taste).
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4
Choose fleshy peppers.
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5
Put them on an oven tray under the broiler, about 3 1/2 inches from the heat (or grill them on the barbecue).
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6
Turn them until their skins are black and blistered all over.
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7
Alternatively, it is easier to roast them in the hottest oven for about 1/2 hour, or until they are soft and their skins begin to blister and blackenthey need to be turned once on their sides.
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8
To loosen the skins further, put the peppers in a strong plastic bag, twist it closed, and leave for 10 to 15 minutes.
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9
Another way, which has the same effect, is to put them in a pan with a tight-fitting lid.
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10
When the peppers are cool enough to handle, peel them and remove the stems and seeds.
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11
Keep the juice that comes out, straining it to remove the seeds, as it can be used as part of a dressing.
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12
Roast peppers can be kept for a long time in a jar, covered in oil.
