Preheat oven to 450 degrees F. Cut the bell peppers in half from stem to end. Remove the stem, membrane, and seeds.

Arrange, cut side down on a baking sheet on parchment paper. Make sure they are not crowded.

Roast until the tops are block and the peppers are very tender, about 25 minutes. Halfway through, rotate the pan 180 degrees.

Remove from the oven and place immediately in a small mixing bowl. Cover with plastic wrap and leave to steam for a while, then slip off and discard the stems.

Absolutely delicious, very jammy and great on crusty bread or flatbread.