New This Month

Roasted Bell Peppers

Here's our favorite way to use up an abundance of sweet bell peppers.

  • Yield: Makes 1 pint

Photography: Johnny Miller

Source: Everyday Food, September 2012


  • 4 bell peppers
  • 3 tablespoons olive oil, plus more for drizzling
  • 2 tablespoons red-wine vinegar
  • Salt and pepper
  • 1 sprig oregano


  1. Roast bell peppers until charred. Place in a bowl and cover with plastic, 10 minutes. Discard skin, seeds, and stems; thinly slice peppers. Toss with oil and vinegar; season with salt and pepper. Transfer mixture to a clean glass jar, add oregano, and top with additional oil to cover; secure lid.

Cook's Notes

Roasted peppers can be refrigerated, up to 1 week.


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