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Roasted Peppers for Chicken Leg Cacciatore

This recipe for roasted peppers is courtesy of Andrew Carmellini ("Urban Italian") and can be used to make Chicken Leg Cacciatore.

  • Yield: Makes about 3 cups

Source: The Martha Stewart Show, Episode 4069

Ingredients

  • 6 red or yellow bell peppers, halved lengthwise, stemmed, seeded, and ribs removed
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper

Directions

  1. Preheat broiler with a rack set in the center of the oven.

  2. Place peppers in a large bowl and add olive oil; toss to coat and season with salt and pepper. Place peppers, skin side up, on a baking sheet. Transfer to oven and broil for 5 minutes. Rotate baking sheet and continue to broil until skin is black and blistery, about 5 minutes more.

  3. Transfer peppers to a large bowl and cover with plastic wrap; let peppers steam for 20 minutes. Using your fingers, peel off blackened skin. Cut peppers as desired and place in an airtight container, along with their liquids.

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