Preheat the oven to 500 degrees F (260 C) and place the whole red peppers on a bare baking sheet.
Roast until the skin of the peppers is blackened and wrinkly — about 25-30 minutes — flipping halfway through. Cover in foil for 5-10 minutes to steam, then remove (peel away) charred skin, seeds, and stems.
Store leftovers in the refrigerator for up to 2-3 days. Or to store longer, freeze in an ice cube tray, then transfer to a sealed container for up to 1 month or more.
Video
Notes
*Nutrition information is a rough estimate calculated with medium-sized red bell peppers.