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Epicurious
Bon Appétit

Slow-Cooked Bell Peppers with Bay Leaves and Oregano

4.6

(7)

Roasted bell pepper halves with half head of garlic and thyme sprig in white oval baking dish on marble surface.
Photo by Chelsie Craig, Food Styling by Claire Saffitz

Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl.

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