Preheat the oven to 450ºF or 230ºC and line a baking sheet with some parchment paper.

Cut the red bell peppers in half and remove the stems, seeds, and membranes.

Lay the peppers on the lined baking sheet, cut side down. 

Roast until the peppers are charred or blackened and blistered. Cooking time may vary depending on the size of your peppers or your oven. My peppers are usually ready in 30-40 minutes. There is no need to rotate or turn the peppers, but that's up to you.

Remove the peppers from the oven and when they’re cool enough to handle, peel off the skins and discard them.

Serve them with your favorite spices or herbs, season them with a little bit of Italian seasoning or even poultry seasoning, or as a side dish for seitan or tempeh.

You can slice or dice the roasted red peppers, or store them in halves.

Keep them in a sealed container in the fridge for up to 1 week. If you store the peppers covered in oil they'll keep for 2-3 weeks in the fridge. You can also freeze them in freezer-friendly bags for about 6 months.