Roasted Peppers with Nectarines
['2 pounds Anaheim chiles (about 9), halved, cored, cut lengthwise into 1" strips', '2 pounds green bell peppers (about 5), halved, cored, cut lengthwise into 1" strips', '1/3 cup extra-virgin olive oil', '1/2 teaspoon kosher salt plus more for seasoning', '1/2 teaspoon sugar', '1/4 teaspoon ground coriander', '1/4 teaspoon ground cumin', 'Freshly ground black pepper', '2 pounds ripe nectarines (about 5)', '1 tablespoon fresh lemon juice', 'Ingredient info: Anaheim chiles', 'also known as California chiles', 'are available at many supermarkets and at Latin markets.']
Preheat oven to 400°F. Toss chiles, bell peppers, oil, 1/2 teaspoon salt, sugar, coriander, and cumin in a large bowl. Season to taste with black pepper and toss to coat evenly. Arrange peppers in a single layer in a large roasting pan, overlapping as needed.
Roast until peppers are soft and edges begin to brown, about 1 hour. Transfer to a large bowl. Halve, pit, and slice nectarines; add to warm peppers. Add lemon juice and toss to combine. Season to taste with salt and pepper.
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