Cut the peppers into quarters, removing the stems, seeds, and membranes.
Toss the pepper pieces with olive oil, garlic, salt, and pepper.
Arrange on a baking sheet and roast for 25-30 minutes until charred and soft.
Remove from the oven and place in a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel off the skins and serve as desired. Garnish with herbs if using.
Notes
Use firm, bright-colored peppers for best results.
• Roast until the skins blister for easy peeling.
• Let the peppers cool in a covered bowl to make peeling easier.
• Remove seeds and membranes for a smoother texture.
• Store in olive oil in the fridge for up to two weeks.