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Roasted red peppers. Even the sound of the name is delicious, with the rolling …

Roasted red peppers.
Even the sound of the name is delicious, with the rolling ‘r’…
I love making a batch of them, which never lasts too long. They are a super food, full of antioxidants, they are versatile (lasagna, side to a meat, with cheese, as pre-dinner snacks…and more), and they fill the kitchen with an irresistible warm and round aroma…
Roast them whole in the oven until they become black; keep them in a closed bag for 10 minutes, which will make them esaier to peel. Store in a jar, in the fridge, with a thin layer of olive oil on top.

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