Food & Cooking Recipes Appetizers Marinated Peppers With Mint and Sesame Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 5 mins Total Time: 35 mins Yield: 2 Cups Quick to make and oh so versatile, that's this bright, tasty combo. Serve it on bruschetta, over Greek yogurt, or as part of an antipasto platter. Ingredients 2 cups sliced roasted peppers 1 tablespoon finely grated lemon zest ¼ cup fresh lemon juice (from 2 lemons) 6 tablespoons extra-virgin olive oil ¼ cup toasted sesame seeds Kosher salt and freshly ground pepper ½ cup chopped fresh mint leaves Directions Toss peppers with lemon zest and juice, olive oil, and sesameseeds. Season with salt and pepper. Let stand at least 30 minutes, then toss with mint leaves before serving. Cook's Notes Peppers can be stored, before adding mint, in an airtight container in the refrigerator up to 3 days. Rate it Print