I have 30 bell peppers I need to roast. Are there any shortcuts to peeling them post-roasting? All I know is to paper-bag them or cover them in a bowl for a bit, and then use my hands to get all the charred skin off. Doable... just tedious. Ideas?
While Peter no longer works for Food52 he still thinks up ways to make the website better.asked over 5 years ago
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