Roasted Bell Peppers

Read about how I came to know and love this dish here!

Caroline Randall Williams roasted pepper recipe

Serves 4 to 6


  • 3 Bell Peppers
  • 3 tbsp olive oil
  • Salt and pepper to taste

Preheat the broiler

Put the peppers on the top rack of the oven, directly under the broiler. Allow the skins of the peppers to blister. When they have blistered on one side, turn them to another. Use tongs, and be careful not to burn you hand! When they peppers are blistered on all sides, put them in a clean paper bag.

Allow the peppers to steam, then rest in the bag until the bag is cool. This should take about 30 minutes.

Pull of the tops of the peppers, peel off the skins, and remove the ribs and seeds. Slice the skinless pepper flesh into ½ in wide strips, transfer them to a platter, and douse them with olive oil. Season with salt and pepper to taste. These will last 2 or 3 days in the fridge, if you don’t get hungry and eat them up before then!