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Roasted Mixed Peppers with Capers and Marjoram
- 4 large red bell peppers
- 4 large yellow or orange bell peppers
- 4 large fresh Anaheim chiles*
- 1/4 cup extra-virgin olive oil
- 3 tablespoons drained capers
- 2 tablespoons chopped fresh marjoram plus leaves for garnish
- 2 garlic cloves, minced
- 1 tablespoon white wine vinegar
Directions:View on Epicurious
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