1. Preheat broiler. Line broilig pan (without rack) with foil. Cut each pepper lenghwise in half; discard stem and seeds. Arrange peppers, cut side down, in pan. Place brioling pan in brioler 5-6 inches from heat soucrce and broil peppers until charred and blistered, about 8 to 10 minutes. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle. (Alternate: put sliced peppers into pan and broil until charred and blistered. Place peppers in a small ziplock baggie and zip it up. Steam at room temperature.)

2. Remove peppers from foil. Peel off skin and discard. Cut peppers lengthwise into 1/2-inch-wide strips.

3. In bowl, stir peppers with remaining ingredients except peaches. Cover and refrigerate if not serving right away.

4. To serve, peel, pit, and slice peaches; stir into pepper mixture. Serve at room temperature.

also be served as a salad on a bed of lettuce (Boston or Bibb.)