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In single row on baking sheets, Toss quartered bell peppers in 2 tsp. olive oil to lightly coat. Roast, skin sides up @ 425F for 15 minutes, or until skins begin to blacken and blister. Remove from oven and cover on baking sheets tightly with foil. Let sit, tightly covered, 20 min. When cooled to the touch, peel loosened skins from flesh of peppers and discard skins.
(Can substitute 2 medium jars roasted red bell peppers, drained of all liquid).
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