Roasted Tri-Color Bell Peppers

Preparation info
  • Serves


    • Difficulty


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

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?