Buying jars of roasted bell peppers is expensive. It's easy to make them yourself at home for pennies and use these sweet roasted peppers in lots of recipes.
Place the peppers on a rimmed baking sheet (you can line the pan with foil or parchment paper to make clean up easier). Roast the bell peppers for 30-40 minutes or until the skin is blistered with dark char spots and puffed away from the flesh.
Transfer the hot peppers to a bowl and cover with plastic wrap to hold in the steam. (you can also stick them in a brown paper bag with the opening rolled up tightly to seal in the steam.)
Let the roasted bell peppers cool for 20 minutes, then remove the plastic (or take them out of the bag) and peel the skin away from the peppers. It will come off very easily.
Remove the stems and split the peppers open to remove the seeds.
Transfer the roasted red peppers to a food storage container and refrigerate until ready to use. Will last in the fridge for 5-7 days.