Roasted Tri-Color Bell Peppers

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

I love roasted bell peppers and make them nearly every Saturday, my day off. Frank and I eat them for lunch or before dinner, with some Italian bread and chunks of Pecorino Romano cheese. Or sometimes I’ll puree them in the processor and toss them over penne pasta for a room-temperature pasta dish. The peppers keep well for up to 3 days in the refrigerator, so why not make a double batch?


  • 1 each large organic red, yellow, and orange peppers (about ½ pound each)
  • 3 small cloves garlic, cut into thin slices
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons small capers, rinsed, and squeezed with your hand to remove excess liquid
  • 1 teaspoon dried oregano
  • Sea salt and pepper


  1. Center your oven rack and preheat the broiler to high.
  2. Rinse the peppers. Set them on their side on a cookie sheet lined with parchment paper, allowing at least an inch in between them for even broiling. Broil for about 5 minutes if you keep the oven door closed or about 15-20 minutes if you broil with the oven door ajar. The outside of the skin should be blackened, somewhat charred, and blistered, fairly uniformly; it should not be completely charred deep within the flesh of the peppers. Using long tongs (you might want to wear mitts, too), turn the peppers over to blacken the other side for about 5-10 minutes. Continue turning the peppers to blacken the skin on all sides, including the bottom and the top of the peppers, for about 5 minutes or so per side. Remove the peppers from the oven. Using the tongs, transfer them to a large bowl. Cover the bowl with a kitchen towel (over the bowl, not touching the peppers, then top with a tight-fitting plate to keep the steam from the peppers in the bowl. This will "cook” the peppers, making them tender, and it will help loosen the charred skin, making for easier removal.
  3. After about 20 minutes, or when the peppers are cool enough to handle, transfer 1 pepper at a time to a plate. Gently twist the stem to loosen the top. Try to lift out the stem and as much of the seed “pouch” as you can. Discard the stem and the seeds. Using your fingers, peel back and slip off as much of the charred skin as you can, and use a paring knife to remove the remaining skin. Using your fingers, tear the pepper in half. Remove and discard any seeds and ribs, as they are bitter-tasting. Tear each half into strips, about ¼ to ½ inch wide, and put them in a shallow bowl. Repeat the process with the remaining peppers. Add the garlic, olive oil, capers, and oregano, then sprinkle lightly with sea salt and pepper. Using two wooden spoons, toss to combine. Taste for seasonings.