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, January Winter 2009
- 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
Preheat broiler with a rack set in the center of the oven.
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.
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.