Ingredients:

  • 4 large bell peppers (approx. 900g)
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 450°F (230°C) and line a rimmed baking sheet with parchment paper.
  2. Slice the bell peppers into quarters, removing the seeds and white membranes.
  3. Toss the pepper quarters on the tray with olive oil, salt, and black pepper until evenly coated.
  4. Roast for 20-25 minutes until the skins blister and turn a deep mahogany-brown with blackened charred spots.
  5. Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap. Let them sit for 15 minutes to steam.
  6. Gently slide the charred skins off with your fingers, rinse under cold water if necessary, pat dry, and slice into strips.