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ROASTING PEPPERS 

Pan Roasting:   Put heavy griddle over medium heat; add whole peppers, turning often until skins are blistered and charred.

Oven Roasting :  Best with thick-fleshed peppers, like the bells. place peppers on a sheet in an oven preheated to 450 degrees; turn often until done.

Open flame: using tongs or fork, hold pepper over stove, flame or campfire, turning to expose all sides. Or alternatively, place on rack and grill until done.

Peeling tips: after roasting, put peppers into a paper bag, seal. and allow them to cool to the touch, about 15 - 20 minutes. This makes them easier to peel.

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