Directions

1. 1. Cut each pepper in half, remove seeds and internal ribs.
2. 2. Place on foil covered cookie sheet and roast in a 400 degrees F oven until pepper skin is bubbled and browned. Remove from oven and place peppers in a paper bag to steam.
3. 3. When cool, remove skins and slice into long strips. Saute pepper strips in butter over medium/low heat for about five minutes (do not brown), adding sugar substitute, salt and freshly ground pepper.
4. 4. Note: You can roast and peel the peppers and then puree then with a little oil and vinegar for an outstanding pepper vinaigrette salad dressing. Or, add a tablespoon or so of cream and serve over a portion of cooked spaghetti squash.