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.


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