Preheat the oven to 450°F (230°C). Line a baking sheet with foil or parchment. Rinse and dry the bell peppers. Place whole peppers on the sheet and brush lightly with 1 tablespoon olive oil to help blistering. Roast on the top rack for 20–30 minutes, turning once or twice, until skins are blackened and blistered all over.

Steam and peel

Remove the peppers from the oven and transfer them to a bowl; cover tightly with plastic wrap or place in a sealed container to steam for 10–15 minutes. This loosens the skins. Once cool enough to handle, peel away and discard the skins, stems, and seeds. Slice the peppers into 1/2-inch wide strips and place them in a shallow serving dish. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with 1 tsp sea salt and 1/2 tsp freshly ground black pepper, gently toss to coat, and set aside to let flavors develop for 10 minutes.

Pomegranate & Walnuts Topping

Toast and chop walnuts

While peppers are roasting or steaming, toast the walnuts in a dry skillet over medium heat 3–5 minutes, shaking frequently, until fragrant and slightly darkened. Transfer to a cutting board and roughly chop. Let cool.

Mix topping

In a small bowl combine pomegranate seeds, toasted chopped walnuts, chopped parsley, lemon juice, honey, smoked paprika (if using), and flaky sea salt. Stir to combine. Taste and adjust seasoning — add a pinch more salt or a little extra lemon if you want more brightness.

Finish & Serve

Arrange the roasted pepper strips on a serving platter if not already. Spoon the pomegranate-walnut mixture evenly over the peppers. Drizzle with the final 2 tablespoons of good-quality extra-virgin olive oil and finish with a crack of freshly ground black pepper to taste.

Serve at room temperature with toasted flatbread or crusty bread on the side so guests can scoop up peppers, seeds, and walnuts. Leftovers keep in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.