Hopperburn is rare in pepper, but the symptoms are tips and
sides of pepper leaves turning yellow to brown and becoming brittle.
Make a slit, lengthwise, down
the side of each pepper.
Place rack over large fire and place peppers on the top, to make roasting easier, turn them around to make sure
all sides of peppers are burned.
Cut a slit down
the side of peppers and carefully remove the seeds and inner membrane, keeping the stem and shape of the pepper intact.
Once peppers are cool enough to handle, make a slit vertically down one
side of each pepper and carefully remove the seeds and core with a small spoon being careful not to tear the pepper.
Once
all sides of both peppers are charred (approximately 10 minutes), place the peppers in a paper bag and close.
Roll the peppers around so that
the sides of the pepper are grilled.
Make a slit in
the side of each pepper and stuff with the filling.
Add water or stock to the pan to reach about 1/2» up
the sides of the peppers.
Pour 1/2 teaspoon of the olive oil into each pepper half and, using your hands, rub the oil over
both sides of the pepper.