Preheat the oven to 450°F
Wash and dry the red peppers
Cut the peppers in half or leave them whole
Remove the stems, seeds, and membranes
Place the peppers on a baking sheet skin-side up
Drizzle with olive oil if desired
Roast for 20 to 30 minutes until the skins are charred and blistered
Remove the peppers from the oven
Transfer the peppers to a bowl and cover tightly, or place them in a sealed bag
Let them steam for 10 to 15 minutes
Peel off the skins
Slice or store the roasted peppers as needed