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We like this mess-free method of roasting peppers under the broiler, but you can also blacken them over an open flame until completely charred on all sides. They're delicious in a salad or served as an appetizer all on their own. 

Martha Stewart Living, March 2019


Recipe Summary test

Makes 4, about 2 heaping cups


Ingredient Checklist


Instructions Checklist
  • Preheat broiler with rack 4 inches from heating element. Place peppers cut side down on a rimmed baking sheet. Roast under broiler, rotating baking sheet once, until completely blackened, 12 to 15 minutes. Transfer to a bowl and cover with plastic wrap to steam, about 15 minutes. Peel off skins and discard. Use peppers as desired.


Cook's Notes

Peppers will keep, tossed in olive oil, in an airtight container in the refrigerator up to 1 week.