Baked Romero peppers (pointed sweet peppers)
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red pointed sweet peppers
- Preheat the oven to 185°C.
- Loosely wrap the pointed sweet peppers in aluminium foil.
- Bake in the oven for 40 minutes.
- Leave to cool down in the foil.
- Remove the skin and the seeds.
- Heat up the pointed sweet peppers over low heat in a frying pan until all the liquid has evaporated.
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