Preheat the oven to 450°F to 500°F
Wash and dry the bell peppers
Place the peppers whole on a baking sheet
Roast for 20 to 30 minutes, turning occasionally, until skins are charred and blistered
Remove the peppers from the oven
Place them in a bowl and cover tightly with plastic wrap, or put them in a sealed bag
Let them steam for 10 to 15 minutes
Peel off the skins
Remove the stems, seeds, and membranes
Slice or use as desired