Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Bell Peppers 3.3 (32) 1 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 April 5, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 pint Here's our favorite way to use up an abundance of sweet bell peppers. Roasting them is so easily and the results are simply delicious. Ingredients 4 bell peppers 3 tablespoons olive oil, plus more for drizzling 2 tablespoons red-wine vinegar Salt and pepper 1 sprig oregano Directions Roast bell peppers until charred. Place in a bowl and cover with plastic, 10 minutes. Discard skin, seeds, and stems; thinly slice peppers. Toss with oil and vinegar; season with salt and pepper. Transfer mixture to a clean glass jar, add oregano, and top with additional oil to cover; secure lid. Johnny Miller Cook's Notes Roasted peppers can be refrigerated, up to 1 week. Rate it Print