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Roasted Bell Peppers

  • Yield: Makes 1 pint
Roasted Bell Peppers

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 Note

Roasted peppers can be refrigerated, up to 1 week.


Reviews (1)

  • squaquetta 8 Aug, 2013

    I have a better result for the roasted peppers, I put them on high flame on BBQ and I get a lg bucket of ice water and drop them in as soon as I lift them from the heat, they shock, in that same ice water I take the skin off and remove in flesh. I continue to rinse under cold water to remove all the extra seed, and I then put them in ziplock freezer bags, or I use them,. .Garlic chopped, basil chopped salt and finally a very good olive oil extra virgin, try it, its the best result !

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