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Position an oven rack 6 inches from the broiler element and heat the broiler to high. Place the whole red bell peppers on a baking sheet and broil, turning with tongs every 4–5 minutes, until the skins are deeply charred and blistered on all sides, 18–22 minutes total.
Transfer the charred peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes — the skins will loosen and slip off easily.
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