Freshly roasted red peppers have better flavor and texture than roasted peppers from a jar. Peeling the peppers under cool water helps loosen the peels but washes away the smoky-sweet flavor.
Roast and peel the peppers in advance; cover and refrigerate them for up to 4 hours. Garnish and grill as directed.
To broil bell peppers, place on broiler pan; broil 4 to 6 inches from heat for 20 minutes, turning occasionally, until black and blistered. Continue as directed in recipe; broil 5 minutes longer.
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