Preheat oven to 425°F, and line a baking sheet with aluminum foil.
Place red peppers on the baking sheet.
Using a knife, carefully poke 4–5 steam holes in each pepper.
Roast peppers for 25–30 minutes, flipping them halfway through baking.
The peppers should have some charred spots, and the skins should appear wrinkly, when they are done.
Remove peppers from the oven and allow to cool until safe to handle, about 20–30 minutes.
Clean the peppers by pulling out the stems. Then spilt the peppers lengthwise down the middle, and remove as many seeds as you can.
Carefully peel the skins off the peppers. Some areas may be more tricky to pull off than others, but the pepper skin should mostly pull off in one sheet. Discard seeds and skin, and reserve pepper flesh.
Keep roasted peppers refrigerated in an airtight container for 4–5 days.