Roasted Red Peppers Recipe

Wash and dry

Rinse the red bell peppers under cool water, dry them thoroughly with a towel. Trim any loose stems or blemished skin but leave peppers whole with stems intact.

Prep garlic and herbs

Peel the garlic cloves and finely mince or grate them. If using parsley, finely chop and set aside. Measure lemon juice and olive oil.

Heat a gas burner to medium-high flame or prepare a hot charcoal fire. Place peppers directly on the open flame (on the grate or over the burner). Using tongs, turn peppers every 1–2 minutes so all sides blister and blacken evenly. Continue roasting for about 10–15 minutes total, until skins are evenly charred and peppers have softened and started to collapse.

Alternatively, if you do not have an open flame, preheat a broiler to high, place peppers on a foil-lined baking sheet and broil 6–8 inches from heat, turning every 3–4 minutes until charred on all sides (about 12–15 minutes).

Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap, or place them in a sealed container or wrap in foil. Let steam for 10–15 minutes — this loosens the skins and makes peeling easy.

Uncover one pepper and use your fingers or a small knife to peel away the charred skin. Gently remove stem, seeds and membrane. Wipe with a paper towel to remove stubborn bits of skin. Repeat with remaining peppers.

Place peeled pepper halves or quarters in a shallow dish. Drizzle with the measured 4 tbs extra-virgin olive oil and the 2 tbs lemon juice. Sprinkle the minced garlic over the peppers. Add 1 tsp coarse sea salt and 1 tsp freshly ground black pepper. Gently toss or use a spoon to coat peppers evenly, taking care not to break the flesh.

Let the seasoned peppers sit at room temperature for at least 15 minutes to allow flavors to meld. If making ahead, refrigerate in an airtight container for up to 4 days. Before serving, optionally garnish with 2 tbs chopped fresh parsley and a light drizzle (about 1 tsp) of olive oil.