Roasted Bell Peppers

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Cristina Ferrare


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4 red bell peppers (if you want to throw in a yellow or orange pepper instead of using all red, that’s great-mix it up!)

1/4 cup olive oil

3 garlic cloves, each one cut into 4 slices

1 teaspoon kosher salt

Cracked pepper

1/4 cup Italian parsley chopped coarsely

parsley, chopped

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