Roasted Bell Peppers
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By Appears in Cook's Illustrated July/August 2017
Once you experience the sweeter, smokier taste of home-roasted bell peppers—not to mention how quick and easy they are to make—you’ll never go back to the jarred kind.
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WHY THIS RECIPE WORKS
For bell peppers that boasted plenty of sweet, roasted flavor and were softened but not mushy, we turned to the broiler, not the oven or an open flame. Cutting the bell peppers into three pieces each so that they would lie flat helped them ...
