Les Poivrons au Four from The Cooking of Provence by Patricia Lousada
Not only is the flavour of peppers greatly enhanced by grilling but they are also far more digestible. The only trouble is that they are so delicious you will find that everyone asks for more.
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Ingredients
- 3 large yellow peppers
- 3 large red peppers
- several anchovy fillets (optional)
- salt
- pepper
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons capers, drained
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