Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper. Lightly spray the parchment paper with non-stick spray to prevent the edges of the red peppers from sticking to the parchment paper.
Cut the bell peppers along the ridges. Then snap each piece from the stem and discard the seeds. (as shown in video below). Trip any excess membrane. Then place the peppers onto the lined baking sheet.
Roast the peppers for about 25 minutes until you see black char forming on the skins of the peppers.
Once the peppers are roasted, transfer them to a bowl and cover with a plate or lid for about 15 minutes. The steam that forms in the bowl will help with the peeling process.
Once peppers are cool enough to handle, peel off the skins.
