Preheat the oven to 450 degrees F.
Clean the bell peppers. I always clean my produce in a 2:1 (water to vinegar) bath. Pat the peppers dry. Line a cookie/baking sheet with aluminum foil and spray with non-stick cooking spray.
Slice the peppers in half, removing the stem and seeds.
Place the red peppers on the prepared baking sheet, cut-side down.
Place the baking sheet into the oven on the very top shelf and allow to cook until the top layer of the skin has blackened/charred. Approximately 15-20 minutes.
Remove from oven and allow to cool for a moment before touching. Place into a bowl and cover. You can also place them into a ziploc bag, or any sealable item.
Lethal cool off and steam for approximately 15-20 minutes.
Remove the peppers from the container and remove the skins. They should peal right off. Place into an airtight container or freeze them for later use.