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Marinated Peppers

  • servings: 8




  • 4 bell peppers
  • 1/4 cup olive oil
  • 2 wide strips lemon zest, plus 2 tablespoons fresh lemon juice
  • 2 garlic cloves, smashed
  • 3 sprigs fresh oregano
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon ground pepper

Cook's Note

To store, refrigerate, up to 2 days.


  1. Step 1

    Preheat oven to 425 degrees. Place peppers on a rimmed baking sheet; rub with 1 tablespoon oil. Roast until peppers are soft and skins have split, 30 to 35 minutes. Transfer peppers to a medium bowl. Cover bowl tightly with plastic wrap and let peppers steam 20 minutes.

  2. Step 2

    Peel peppers, slice in half lengthwise, and remove ribs and seeds. Cut into 1-inch-wide strips and return to bowl. Add lemon zest and juice, garlic, oregano, salt, pepper, and 3 tablespoons oil and toss.

Everyday Food, June 2009