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Roasted Red Peppers

Roast the red peppers in a hot oven (450 deg) until the skin blisters turning them to cook evenly. Once they're blistered on all sides put them in a paper bag so they steam and the skin is loosened.. When the peppers are cool, slip off their charred skins with your fingers. Don’t worry about leaving a few flecks of black — it adds flavor. Cut the peppers in half and then in strips, discarding the cores and seeds. The roasted red peppers can easily be frozen too.
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