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Preheat the broiler. Line a rimmed baking sheet with foil and set the bell, poblano, fresno, and serrano peppers on it. Rub the peppers with the oil. Place under the broiler and cook the peppers, rotating as needed, until evenly charred all over, about 10 minutes. Transfer the charred peppers to a large bowl and cover with plastic wrap to steam.
Meanwhile, in a dry sauté pan, toast the coriander and caraway over medium heat until fragrant. Set aside.
Once the peppers are cool enough to handle, remove their skins, seeds, and stems with gloved hands. Place the cleaned peppers in a food processor and blend until smooth.
Transfer the pepper paste to a bowl. Finish the harissa by mixing in the toasted coriander and caraway, salt, lemon, and olive oil. The harissa is best the next day and keeps in the refrigerator for a week.