Step 1Start by roasting the peppers. Place whole peppers in a baking dish and bake on high at 230 °C/ 445 °F (fan assisted), or 250 °C/ 480 °F (conventional) for about 20 minutes.
Step 2When the peppers are charred, remove them from the oven and cover the dish with a lid for 5 minutes to sweat. This will help with peeling. Once cool enough to touch, remove the core & seeds and peel off the skins.