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Simple Roasted Bell Peppers

Roasted peppers are flavorful right from the oven, or they can be stored in olive oil in the refrigerator, for up to two weeks.

  • Yield: Makes 4

Source: Martha Stewart Living, October 2002


  • 4 large bell peppers, halved, seeds and ribs removed


  1. Preheat oven to 500 degrees. Place peppers cut side down on a baking sheet, and roast until charred, about 15 minutes. Remove from oven. Place in a large bowl, and cover with plastic wrap; let cool. Slip off charred skins, and slice peppers. Peppers can be stored, covered in olive oil with herbs, if desired, in the refrigerator up to 10 days.

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