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Peppers should be a whole food group, by themselves. If you get into cooking with them, eventually you'll run across a recipe that has you char the pepper on the grill, and then remove the skin. Here's an easier way: just place the vegetable on a flame-proof roasting sheet and hit it with your blowtorch until the skin is blackened. Then, let it sit in a covered container for a few minutes, after which the skin should slide right off.
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