Baked sweet peppers

Ingredients:

• 4 large red or yellow bell peppers
• 2 tablespoons of high-quality olive oil

Preparation:

1. Preheat oven to 260°C.
   
   Place all the peppers on a baking sheet and roast in the oven for 30-40 minutes, turning them twice halfway through, until the skins are completely wrinkled and the peppers are charred. Remove the baking sheet from the oven and immediately cover it tightly with foil. Set aside for 30 minutes or until the peppers are cool enough to handle.
2. Remove the stems from each pepper and cut them into quarters. Peel and seed the peppers, then place them in a bowl along with any juices. Discard the stems, skins, and seeds. Drizzle the peppers with oil. Cover with plastic wrap and refrigerate. They will keep for up to two weeks.