Simple to make, easy to love.
, which in turn makes the flesh succulent, slightly smoky, and extra savory. After all sides of the peppers are charred, they’re left to cool, and during that time they start to release a caramelized pepper juice that is liquid gold—it adds a caramel-like sweetness to the marinade that is *chefs kiss.
I highly recommend you use an assortment of yellow, red, and orange bell peppers, which will be the sweetest and most aesthetically appealing.” is on a fresh slice of baguette with lashings of stinky blue cheese. It’s the perfect combination of funky, salty, and sweet. I always have a jar on hand to add to an appetizer board for last-minute guests; it instantly makes a platter of grocery store cheese highly impressive. But making a batch of these marinated peppers also works as meal prep.
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