Choose firm, evenly shaped red, yellow, or orange peppers — their thick flesh roasts best. Rinse and dry thoroughly. Two options: roast whole, or quarter first. Whole peppers char evenly all around and are easy to peel into strips after. For quartered peppers, remove stems, seeds, and membranes, then place skin-side up on the baking sheet to speed charring. Optional: toss lightly in olive oil for even browning and added flavor. Line your baking sheet with foil to catch juices and ease cleanup.

Preheat oven to 425°F. Position rack in the upper third. For whole peppers, place on a foil-lined rimmed baking sheet with space between each. Roast 18–26 minutes, turning every 8–10 minutes, until skin is deeply blistered and blackened in spots and flesh feels tender. For quartered peppers, arrange skin-side up in a single layer — no flipping needed. Don't pull them early; the dark char is what makes peeling easy and builds that smoky-sweet flavor.

Straight from the oven, transfer peppers to a bowl and cover tightly with plastic wrap, foil, or a tea towel. Steam 20–30 minutes — this loosens the charred skin so it peels off cleanly. Don't skip this step. Once cool enough to handle, peel off and discard the charred skin. Remove stems, seeds, and membrane. Peppers will fall into strips naturally. Pat dry if very wet. Serve at room temperature with olive oil, salt, and pepper. Add a few drops of vinegar to brighten. Optional: garlic, capers, anchovies, or fresh herbs. Store refrigerated in a sealed container up to 1–2 weeks, or freeze for longer. Bring to room temperature before serving. Don't pull peppers early — under-charred skin is hard to peel and the flavor will be flat.