Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
Prepare the peppers by slicing them in half and de-seeding them. Transfer them to the baking sheet and place them cut side down. Bake for 20 to 25 minutes or until they appear wilted and slightly charred.
Remove from oven and let cool. Use your fingers to peel off the outer layer of skin. Running them under water while you peel can help speed up this process. Use a knife to slice the tender peppers into thin strips.
Transfer the strips to a small bowl or glass container and add the olive oil, garlic, sea salt, and pepper. Store in the fridge and enjoy!
You can easily double or triple this recipe if you have a bigger stash of red bell peppers to use! You will just need more foil and another baking sheet.