Serves 4

Bags of mini bell peppers come in 8-ounce and 16-ounce sizes. They are sweet, but you can add a couple of chiles (Anaheim peppers or a few shishito) for a little heat. Pimenton adds a smoky element, hot paprika some warmth.

1 pound mini bell peppers

2 tablespoons olive oil

1 teaspoon pimenton de la vera (smoked Spanish paprika)

1 teaspoon hot paprika

Salt, to taste

1. Turn on the broiler and set a rack about 6 inches from the element. Have on hand a rimmed baking sheet.

2. In a bowl, toss the peppers and olive oil. Sprinkle with pimenton, paprika, and salt and toss well. Spread the peppers on the baking sheet. Broil for 3 minutes, watching them carefully, and turning once or twice, until they begin to soften and char. (They go from charred to burnt quickly.) Sheryl Julian