Preheat the oven to 220°C/450°F. Add peppers to a parchment-lined baking sheet, rub with olive oil all over, and transfer to the top rack of the oven. Let roast for approx. 20 – 25 min., or until soft and lightly charred.
Remove peppers from the oven, transfer to a bowl, and cover tightly with plastic wrap and let steam until completely cool to the touch.
Slice the peppers from top to bottom and open them up, then remove seeds with a spoon and skin them. Use the peppers immediately or transfer to a resealable glass jar and fill with olive oil. You can also add garlic cloves or herbs. Keep refrigerated up to 2 weeks or freeze for up to 6 months. Enjoy!
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