Preheat oven to 450°F
Slice red peppers in half lengthwise, then remove seeds and excess membranes. Place cut side down on baking sheet covered in aluminum foil or parchment paper and roast for 15-20 minutes, or until blistered and black
Place in a bowl and cover with a towel or plastic wrap for 30 minutes. Pinch the skins to pull them up and peel off, discarding the blackened skin
Cut and slice the peppers as wanted/needed. If storing, place them in an airtight container and drizzle with olive oil before refrigerating