Roasted Red Peppers (easy!)

4 large Red bell peppers

1 tbsp Olive oil

Preheat the oven to Broil. Line a baking sheet with parchment paper.
Cut the peppers in half lengthwise and remove the seeds and white ribs. Arrange the peppers in a single layer on the baking sheet, with the skin sides facing up.
Place peppers under the broiler, about 6 inches from the broiler. Broil for about 15 minutes, until the majority of the pepper skin is completely black.
Remove the baking sheet from the oven and immediately cover tightly in foil, sealing all sides. Let peppers sit for 15 minutes, which will essentially steam them from the residual heat.
Use a spoon, the back of a knife, or your hands to peel the charred skin from the peppers and discard.
Slice the roasted red peppers into strips, about ¼ to ½ inch (0.6 to 1.3 cm) wide.
Toss the sliced roasted peppers in olive oil before using or storing.