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1 tablespoon garlic, minced. ½ teaspoon ground cumin. Pinch of paprika. Sea salt, to taste. First, preheat oven to 450°F. Then, place your red pepper (whole) on a tin foil-line baking sheet. Roast for 15 minutes, before flipping sides. Roast for another 15 minutes. At this point, there should be black spots all over the red pepper.