Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Red Saffron Peppers 3.3 (21) Add your rating & 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 Photo: Kirsten Strecker Prep Time: 25 mins Total Time: 1 hr Servings: 8 Saffron, a delicate yellow-orange spice, comes from the dried, cured stigmas of the purple saffron flower. You'll find it at most grocery stores and specialty food markets. Ingredients 4 red bell peppers, (about 2 pounds total) 2 tablespoons extra-virgin olive oil 1 medium onion, halved and cut into ¼-inch-thick slices 2 garlic cloves, minced ½ teaspoon paprika ¼ teaspoon red pepper flakes ⅛ teaspoon saffron 2 tablespoons sherry vinegar ½ cup Nicoise olives, pitted Coarse salt and ground black pepper 2 tablespoons chopped fresh mint Directions Heat the broiler. Broil peppers 4 inches from the heat, turning them as their skins begin to blister and blacken, until peppers have blackened all over in a slightly mottled pattern, about 20 minutes. Transfer to a bowl; cover with a towel or plastic wrap. When cool enough to be handled, rub off their skins with your fingers. Cut each pepper in half lengthwise and remove seeds, stem, and membrane. Slice into 1-inch-wide strips. If not using immediately, refrigerate in a glass container. Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently until tender, about 10 minutes. Add garlic, paprika, red pepper flakes, and saffron, and cook 2 minutes. Add peppers, vinegar, and olives. Season with salt and pepper, reduce heat to low, and cook another 3 minutes. Stir in mint. Serve. Rate it Print