5 or 6 red and/or yellow bell peppers (1/2 lb. each)
Salt and pepper
Rinse peppers. Cut out stems and remove seeds and pith. Place peppers in a 9- by 13-inch pan. Bake in a 325° to 350° oven until wrinkled and tender when pierced, about 1 hour. Cut in half lengthwise and season with salt and pepper.