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Roasted Peppers

Make these roasted peppers, adapted from chef Tom Colicchio's 'wichcraft restaurant, to top his Chicken Breast with Roasted Peppers and Mozzarella Panini. Photo Credit: Bill Bettencourt

  • yield: Makes 1 to 1 1/2 cups




  • 2 red bell peppers
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped fresh rosemary
  • 8 basil leaves
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground black pepper

Cook's Note

Use immediately or store in an airtight container, refrigerated, up to 1 week.


  1. Step 1

    Char peppers over an open flame (on the stove or a grill) until skin is blistered and charred. Transfer to a large bowl and cover tightly with plastic wrap; let peppers steam and cool slightly.

  2. Step 2

    Once peppers are cool enough to touch, rub skin off using a clean paper towel. Remove stems and seeds. Slice peppers lengthwise into 1/4-inch-wide strips.

  3. Step 3

    Place peppers in a large bowl along with garlic, rosemary, basil, and oil; season with salt and pepper.

The Martha Stewart Show, February 2010

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