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<http://schema.org/text>
"Bake the peppers for about one hour (check at the 45-minute mark), until they’re as soft as you’d like them to be — poke the side of one with the tip of a paring knife to judge. The juices and oil should be bubbling and the peppers charred here and there. Remove and discard the herbs from the top of the peppers."
<https://more.ctv.ca/food/recipes/oven-charred-tomato-stuffed-peppers.html>