Preheat the oven to 450 degrees F. Place the oven rack on the top position, so it is about 4-5 inches from the broiler.
Place the peppers on a baking sheet or other pan with sides (to avoid peppers rolling)
Place them in the oven and roast for 15-18 minutes or until the skins are very dark/black.
Remove from the oven and place in a sealed ziplock bag and allow to cool for a bit until you are able to handle them. This allows them to steam and help in the removal of the skin. Using a knife, cut the peppers in half and remove the seeds and membranes. Then, peel or cut the blackened skin from the peppers. They should remove easily.
Slice the peppers as small as desired and use immediately or cover them in oil and refrigerate for up to 2 weeks to use at a later time.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/roasted-red-peppers/