Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. The other night, I got quite high and decided it ...
Cut the bell peppers through the stem into sixths, remove the stem and seeds. Transfer to a foil-lined baking sheet, cut sides-up. Meanwhile, heat the oil in a large nonstick skillet over medium-high ...
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