Halve the peppers and remove the cores with the seeds.

Place on a baking sheet (skin-side up). You can use baking paper (parchment paper). One thing to note is the maximum temperature noted on the parchment paper. For me, it was 430°F (220°C). Alternatively, you can use foil or simply spray/grease the baking sheet with some oil.

Preheat the oven to 430°F (220°C) and roast the peppers at 430°F (220°C) for about 35 minutes until fully cooked and slightly charred.

Once ready, transfer the peppers to a bowl and cover with cling wrap. The steam will help you, later on, to remove the skin from the peppers more easily.

After about 10 minutes or once the peppers are cool enough to handle, remove the skin from the peppers.

Halve the peppers and remove the cores with the seeds.

Slice into 1/2-inch slices.

Place on a baking sheet. You can use baking paper (parchment paper). Again, the thing to note is the maximum temperature noted on the parchment paper. For me, it was 430°F (220°C). Alternatively, you can use foil or simply spray/grease the baking sheet with some oil.

Coat them in olive oil and season with salt and pepper. I use about 1 tbsp of oil for 2 bell peppers.

Roast the peppers at 430°F (220°C) for about 30 minutes until fully cooked and slightly charred.

On the gas stove, on medium-high heat, place the pepper directly on the flame and cook for 10-15 minutes, turning it every few minutes (using metal tongs, not plastic or silicone).

Once ready, transfer the peppers to a bowl and cover with cling wrap. The steam will help you, later on, to remove the skin from the peppers more easily.

After about 10 minutes or once the pepper is cool enough to handle, remove the skin from the pepper.

You could also use parchment paper to rub the skin off for ease.