Tri-Color Roasted Peppers

Preparation info

  • Makes


    Side-Dish Servings
    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

Roasted peppers are such a nice thing to have on hand, and they’re easy to fix, with a minimal amount of forethought.


  • 2 red bell peppers
  • 1 each of yellow bell pepper and green bell pepper


    1. Preheat the broiler or prepare a charcoal grill, with the rack adjusted so the peppers will be as close as possible to the heat. If using the broiler, place the peppers on a foil-lined baking sheet. Broil or grill the peppers, turning with tongs, until charred on all sides, 8 to 15 minutes total. Wrap the foil around the peppers, crimping the edges to seal shut (or place in a brown paper bag and close); set aside for about 10 minutes, letting the steam loosen the skins further.
    2. Working over the foil or a bowl to catch the roasted pepper juices, carefully peel the charred skins from the peppers with a small paring knife and your fingers (do not rinse). Remove the stems, seeds, and ribs. Cut the peppers in strips about 1 inch wide (or narrower, if you prefer); arrange the peppers on a platter. Strain some of the reserved pepper juices over the peppers. Serve at room temperature.