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Roast peppers on gas burner until blackened but not burned through flesh.
Cool then peel using paper towel. I have found you lose a lot of flavor if cleaned under running water.
Slice or chop to desired size.
Season with good quality olive oil, flake or kosher salt and freshly cracked pepper.
This recipe has the following nutrient totals:
Protein 0.74 g
Carbohydrates 4.49 g
Iron 0.32 mg
Fiber 1.55 g
Calcium 5.00 mg
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