Preheat the oven to 450°F to 500°F
Wash and dry the red peppers
Place the peppers on a baking sheet lined with foil or parchment
Roast for 20 to 30 minutes, turning every 5 to 10 minutes
Continue until the skins are blistered and charred on all sides
Remove from the oven and place the peppers in a bowl
Cover the bowl with plastic wrap, a lid, or a plate
Let the peppers steam for 10 to 15 minutes
Peel off the skins
Remove the stems, seeds, and membranes
Use immediately or store in an airtight container