Roasted Bell Pepper Spread

Preheat the oven to 250 °C. Line a baking sheet with parchment paper.

Wash the bell peppers, core them, and cut into quarters. Place them skin-side up on the baking sheet, drizzle with a little olive oil, and roast at 245–250 °C for approx. 15–20 minutes until the skin begins to blister and blacken.

Remove the roasted bell peppers from the oven and immediately let them rest in a sealable container (e.g., a lunch box) for approx. 30 minutes. The steam will make it very easy to peel off the skin later.