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We like this mess-free method of roasting peppers under the broiler, but you can also blacken them over an open flame until completely charred on all sides. They're delicious in a salad or served as an appetizer all on their own. 

Martha Stewart Living, March 2019

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Yield:
Makes 4, about 2 heaping cups
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Ingredients

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Directions

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  • Preheat broiler with rack 4 inches from heating element. Place peppers cut side down on a rimmed baking sheet. Roast under broiler, rotating baking sheet once, until completely blackened, 12 to 15 minutes. Transfer to a bowl and cover with plastic wrap to steam, about 15 minutes. Peel off skins and discard. Use peppers as desired.

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Cook's Notes

Peppers will keep, tossed in olive oil, in an airtight container in the refrigerator up to 1 week.

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