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Serves 4

Bags of mini bell peppers come in 8-ounce and 16-ounce sizes. They are sweet, but you can add a couple of chiles (Anaheim peppers or a few shishito) for a little heat. Pimenton adds a smoky element, hot paprika some warmth.

1pound mini bell peppers
2tablespoons olive oil
1teaspoon pimenton de la vera (smoked Spanish paprika)
1teaspoon hot paprika
Salt, to taste

1. Turn on the broiler and set a rack about 6 inches from the element. Have on hand a rimmed baking sheet.

2. In a bowl, toss the peppers and olive oil. Sprinkle with pimenton, paprika, and salt and toss well. Spread the peppers on the baking sheet. Broil for 3 minutes, watching them carefully, and turning once or twice, until they begin to soften and char. (They go from charred to burnt quickly.)


Sheryl Julian

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