Categories: Salads, Turkish, Ethnic, Vegetarian, Vegetables 
      Yield: 4 servings 
  
      6 ea Green bell peppers 
      3 ea Garlic cloves, mashed 
    1/2 c  Vinegar 
           Salt to taste 
  
  Cook peppers in a moderate oven or directly over a gas flame.  Turn 
  frequently to ensure even cooking on all sides.  When the skins are charred 
  & black, they are done.  To peel, place peppers immediately into a plastic 
  bag & seal closed, cover with a towel & let stand for 30 minutes. Peel off 
  the skins & rinse in cold water, pat dry.  Cut off the tops & remove seeds. 
  Cut lengthwise into 4 or 5 pieces & arrange on a serving dish. 
   
  Combine the rest of the ingredients, pour over peppers & refrigerate for 
  several hours.  Serve at room temperature. 
   
  Ayla Esen Algar, "The Complete Book of Turkish Cooking"