Food & Cooking Recipes Ingredients Vegetables Roasted Peppers for Chicken Leg Cacciatore 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 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