Roasted Red Bell Peppers

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Appears in Cook's Illustrated May/June 1996

SERVESMakes 4 roasted peppers

TIME30 minutes

WHY THIS RECIPE WORKS

We developed our roasted red pepper recipe to achieve tender but not mushy flesh, smoky flavor, and skin that would peel off easily. We found that oven broiling is clearly superior to charring over a gas burner, but took care not to overroa...

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