Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
8 servings (serving size: 1/4 cup)

To roast peppers in the oven instead of grilling them, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Proceed with recipe as directed.

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 2

Place bell peppers on grill rack. Grill, without lid, over medium-high heat 5 to 7 minutes, turning frequently, until peppers blister. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers; remove and discard seeds. Cut peppers into 1/2-inch pieces.

Step 3

Combine bell peppers and remaining ingredients in a medium bowl; toss well.

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