Food & Cooking Recipes Appetizers Marinated Peppers 2.9 (22) 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 March 9, 2020 Print Share Share Tweet Pin Email Servings: 8 Serve this antipasto dish as part of an appetizer table at your next gathering. Ingredients 4 bell peppers ¼ cup olive oil 2 wide strips lemon zest, plus 2 tablespoons fresh lemon juice 2 garlic cloves, smashed 3 sprigs fresh oregano ½ teaspoon coarse salt ⅛ teaspoon ground pepper Directions Preheat oven to 425 degrees. Place peppers on a rimmed baking sheet; rub with 1 tablespoon oil. Roast until peppers are soft and skins have split, 30 to 35 minutes. Transfer peppers to a medium bowl. Cover bowl tightly with plastic wrap and let peppers steam 20 minutes. Peel peppers, slice in half lengthwise, and remove ribs and seeds. Cut into 1-inch-wide strips and return to bowl. Add lemon zest and juice, garlic, oregano, salt, pepper, and 3 tablespoons oil and toss. Print