Image credit to: Chris McIntosh for Boston Organics
Place your rack toward the top of the oven, and then pre-heat the broiler.
Place the red peppers on a parchment-lined baking sheet. (Alternatively, grease the sheetpan with a little bit of olive oil.) Roast for about 20 minutes, turning the peppers halfway through. You want your peppers to be completely charred on the outside. Oven temperatures (especially broilers) vary, so be sure to keep an eye on them.
Remove the peppers from the oven and cover with a piece of foil, and allow them to sit for about 20 minutes. This will steam the peppers and make the skins much easier to remove.
Remove the foil, and make sure the peppers are cool enough to handle. Remove the tops and seeds of the peppers, along with the charred skin. Transfer the peppers to a cutting board and cut them into sizes that you require.
Add to salad or pizza or use as the base for other recipes, like muhammara.