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Roasted Red Bell Peppers

  • Yield: 6 servings


  • 3 red bell peppers
  • 2 tablespoons extra virgin olive oil


  • Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Put the peppers in a plastic or paper bag, and cool for 15 minutes.
  • Peel the peppers, remove the seeds and the stems. Cut the peppers into 1/2-inch strips, drizzle with olive oil, and serve.