I find they are easier to core and cut in quarters before roasting. After roasting they are harder to de-seed and cut into quarters. Try a few both ways and see which you prefer.

Dave

I like to keep mine whole to keep all the tasty juice that come out after they 'sweat'. After the skin is charred I put them in a bowl covered with a plate or a pot covered with its lid. I wait until they are cool to handle and they always skin fine. I add the strained juice to stock, or ratatouille, or pasta sauce.

Try this recipe, it'e really delicious.

OIL PICKLED ROASTED PEPPERS

4 Colorful Bell Peppers
2 Tablespoons Red Wine Vinegar
2 Tablespoons Minced Garlic
ü Cup Fresh Herbs, Thyme, Rosemary, Marjoram, Oregano
ý Teaspoon Crushed Red Pepper Flakes
Salt and Freshly Ground Peppers
Extra Virgin Olive Oil

Grill the Bell Peppers slowly over a slow smoky fire, being careful not to puncture them, about 30 minutes, turning frequently until the skins are charred. Place Roasted Peppers in a large bowl and cover with plastic wrap for 20 minutes. When the Peppers are cool enough to handle, over a medium bowl, slit the bottoms and allow the juices to drain out and collect in the bowl. Remove the charred skins under running water, clean and seed the insides and cut into 1â chunks. Add to the reserved juices.

Add all remaining ingredients, except the Oil, mix gently, and allow to stand for ý hour. Add the Oil and mix gently to combine. Serve immediately or Peppers will keep refrigerated for about a month. Allow to come to room temperature before serving.

Steve

Thanks for the advice. I grilled the peppers on my gas grill whole and then skinned them, packed in 1/2 pint jars and added boiling water then pressure canned. I didn't find skinning them very difficult. I love red peppers but don't like to buy the supermarket ones in the winter. This will be a nice treat, added to my salads.
Steve, I will copy and keep your recipe for the future. Thanks for taking the time to add it. It sounds delicious.