To do so, wash the peppers and dry them well. Line a baking sheet with parchment paper. Set the peppers bottom-side down on the baking sheet. Preheat oven to 400 degrees, and bake for 30-45 minutes, or until the pepper is very soft and has dark spots and blisters.
Wrap the pepper in the parchment paper for about 10-15 minutes. This will help loosen the skin a little.
Make sure the pepper is cool to the touch. Pull out the stem and scrape out the seeds with a knife.
Then pinch the skin and peel it away.
You leave it whole, cut it in strips, dice it, etc.
Add the peppers to salads, soups, sandwiches, dips, quiches, dressings, pasta sauces, etc.
The roasted pepper will keep in the refrigerator for 2-3 days (or you can freeze it).