Ingredients:

  • 4 large bell peppers (approx. 1 lb / 450g)
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp garlic powder

Instructions:

  1. Preheat the oven to 400°F (200°C). Wash and pat the bell peppers completely dry to ensure proper charring. Place the whole peppers on a parchment-lined baking sheet.
  2. Lightly brush the peppers with olive oil and sprinkle evenly with salt, black pepper, and garlic powder.
  3. Roast for 25–30 minutes, using tongs to rotate the peppers every 10 minutes until the exterior is mahogany-colored with blackened blisters.
  4. Immediately transfer the hot peppers to a large glass bowl covered with plastic wrap or a sealed silicone bag. Let them steam for 10–15 minutes.
  5. Gently slip the skins off with your fingers, then remove the seeds and slice the peppers as desired before serving.