Food & Cooking Recipes Ingredients Vegetables Roasted Peppers for Chicken Leg Cacciatore Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 cups This recipe for roasted peppers is courtesy of Andrew Carmellini ("Urban Italian") and can be used to make Chicken Leg Cacciatore. Ingredients 6 red or yellow bell peppers, halved lengthwise, stemmed, seeded, and ribs removed ¼ cup extra-virgin olive oil Coarse salt and freshly ground black pepper Directions Preheat broiler with a rack set in the center of the oven. Place peppers in a large bowl and add olive oil; toss to coat and season with salt and pepper. Place peppers, skin side up, on a baking sheet. Transfer to oven and broil for 5 minutes. Rotate baking sheet and continue to broil until skin is black and blistery, about 5 minutes more. Transfer peppers to a large bowl and cover with plastic wrap; let peppers steam for 20 minutes. Using your fingers, peel off blackened skin. Cut peppers as desired and place in an airtight container, along with their liquids. Rate it Print