If you’re going to use your peppers right away you can store them on the counter, but they start to shrivel pretty quickly. For longer storage, put them in your vegetable’s crisper drawer stored in a paper bag.
Anchovy optional here, but hope you’ll give it a try.
Ingredients:
4 bell peppers Salt and pepper 2 anchovy fillets packed in olive oil, minced 1 clove garlic, minced 2 teaspoons sherry vinegar 3 tablespoons extra-virgin olive oil 1/4 cup chopped fresh flat-leaf parsley 1 can (15 ounces) small white beans, drained and rinsed 1/4 ounce Parmesan cheese, grated (2 tablespoons) 1 cup packed spicy baby greens, such as watercress or arugula
Preparation:
Char bell peppers over the flames of a gas burner, turning with tongs until blackened and blistered, about 10 minutes. (Alternatively, broil them 2 or 3 inches from heat source.) Transfer peppers to a bowl, cover with a plate, and let stand until cool. Scrape off skins with a paring knife and wipe flesh clean with a paper towel. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter and season with salt and pepper.
Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan and greens.