Roasted Red Bell Peppers
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Appears in Cook's Illustrated May/June 1996
After flaming, broiling, and baking dozens of bell peppers of every color, both whole and sliced, we find that slicing and oven-broiling the peppers yields superior results.
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...
