No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Bell Peppers

This recipe from chef Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.

  • Yield: Makes 4
Roasted Bell Peppers

Source: The Martha Stewart Show, November 2009


  • 4 small red bell peppers


  1. Using tongs or a long fork, hold 1 pepper directly in the flame of a gas stove, turning, until blackened and blistering. Transfer to a large bowl; repeat process with remaining peppers.

  2. Cover bowl with plastic wrap and let pepper stand 5 to 10 minutes. Uncover and remove skin from peppers by rubbing with a paper towel. Remove stems, ribs, and seeds before using.

Reviews (0)

Related Topics