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 occasionally, until the skins are charred and blistered
Remove the peppers from the oven
Transfer the peppers to a bowl and cover tightly with plastic wrap or a lid for 10 to 15 minutes
Peel off the loosened skins
Remove the stems, seeds, and membranes
Slice or use as desired