Instructions

1. Preheat the oven to 450 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent sticking.
2. To prepare the bell peppers, position one pepper upright with the base against a cutting board. Using a sharp chef’s knife, slice downward, one side at a time, to create four slabs. Use a knife or spoon to remove and discard any membranes still attached to the slabs.
3. Place the pepper slabs, skin side facing up, on the prepared sheet in a single layer. Roast the peppers for 25 to 30 minutes, rotating the pan halfway through baking, until the tops are blistering and darkening, and the flesh is easily pierced through with a fork. 
4. Scoop the peppers into a medium bowl, then cover the bowl with a plate to trap the steam. Set the bowl aside and let the peppers cool until they are comfortable to handle, about 10 to 20 minutes. 
5. Peel the blistered skin off of each pepper and discard the skins. Use the roasted peppers as desired. Leftover roasted peppers will keep in a jar in the refrigerator, covered, for 7 to 10 days.