Roasted Red Peppers
salt and pepper
Preheat oven to 425. Halve peppers and remove seeds. Toss with oil, salt and pepper. Spread in a single layer on a parchment lined baking sheet, and bake for 10 to 15 minutes, until they just start to blacken. If you want a smoother texture in whatever you're making with your peppers, then you can remove the skins. Place the peppers in a bowl, cover with saran wrap or a lid, and let them steam for a few minutes. The skins will peel off very easily. Otherwise, you can just store them however you like.
What to make with those peppers? Put them on pizzas, throw them in pasta, make soup or sauce. Here's some recipes to get you inspired:
Roasted Pepper, Tomato and Bean Salad from Seasonal Ontario Food
Roasted Red Pepper Soup with Corn and Cilantro from Food52
Sunflower Seed and Red Pepper Pate from Honest Fare